Baked Potato Cauliflower Cheese

3.3/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
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Baked Potato Cauliflower Cheese


  • 4 large baking potatoes
  • 1 x roasted cauliflower
  • 4tbsp extra virgin olive oil
  • For the sauce
  • 600mls milk
  • 1 x 10g vegetable stock cube, crumbled
  • 60g soft butter
  • 50g flour
  • 2 tsp English mustard
  • 4 tbsp chopped parsley
  • salt and freshly milled black pepper
  • smoked paprika
  • extra grated cheese, optional

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  • Pre-heat the oven to 220C / Gas 7
  • Score the potatoes around the girth of the potato to stop them bursting when hot.
  • Slide in a teaspoon through and pop into the oven, cook for 1 hour 15 minutes.
  • Heat the oil in an ovenproof frying pan
  • Add the cauli season well and sauté for a minute or 2
  • Place the pan in the oven and cook for 15 minutes
  • Stir the cauli well and return to the oven for a further 10-15 minutes, or until the cauli is well coloured, I actually like mine slightly darker in colour, for more flavour
  • Meanwhile pour the milk into a thick bottomed pan and add the stock cube, then bring to a gentle simmer.
  • Mix the butter, flour and mustard together, then whisk into the simmering milk.
  • The sauce will thicken pretty much straight away, then remove from then stove.
  • Add 100g of the cheese and the parsley and season and mix well.
To serve:
  • Slice the cooked jackets in half lengthways and place all 8 halves into a baking tray so they fit snugly.
  • Place the warm baked cauli into a bowl and add the hot sauce and fold together carefully but well.
  • Spoon evenly over the halved jackets, top with the rest of cheese and a little paprika and re bake in the oven or under a grill ‘til nice not coloured, then serve.