In FoodOn Friday 20th Jul, 2018

Creamy cauliflower and cheese bake

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Starts at 60 Writers

Super light but still very creamy!

If creamed potatoes are a bit too heavy for your stomach, then why not try this lighter option. While it’s still exceptionally creamy and there is absolutely no skimping on flavour, it won’t leave you feeling as sickly full as potato bake sometimes does. 

While it’s rich in flavour, this dish is super cheap and easy to whip up on a busy weeknight. It only uses minimal ingredients and takes just 15 minutes preparation time. This delicious dish will instantly become a family favourite!


  • 500ml whole milk
  • 2 small onions,1 quartered, 1 finely chopped
  • 4 bay leaves (fresh if you have), scrunched in your hand
  • 1kg cauliflower,broken into large florets
  • 85g butter, plus a knob
  • 85g plain flour
  • grating of nutmeg
  • 50g coarse breadcrumb (dried or stale)


  1. Add milk, quartered onion, mace and bay leaves in a saucepan and bring to a simmer. Remove from heat. Set aside for 1 hr to infuse. Strain.
  2. Meanwhile, bring a large pan of water to boil. Add cauliflower and cook for 5 minutes. Drain water. Leave cauliflower in colander to dry.
  3. Place pan back on heat. Heat knob of butter and add chopped onion. Cook onion for 10 minutes until tender but not coloured. In separate pan melt butter. Add flour and stir to form paste.
  4. Cook for 2 minutes. Gradually add strained milk. Stir to make a smooth sauce. Bring to the boil and simmer. Stir often until mixture is thickened and smooth. Add softened onion. Season with salt and nutmeg. Stir well.
  5. Heat oven to 220C. Grease ovenproof dish. Pour cauliflower mixture into dish. Tip sauce over the top. Scatter with breadcrumbs. Bake for 30 minutes until golden and crisp. Serve hot.
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