Cauliflower Cheese with Cheddar and Spring Onions

3.5/5 rating (20 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 mins
  • Difficulty: Very Easy
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Cauliflower Cheese with Cheddar and Spring Onions


  • 1 head broccoli, broken into smaller florets
  • 8 spring onions, sliced diagonally
  • 1 pint milk
  • ¼ tsp fresh nutmeg
  • 75g butter
  • 75g plain flour
  • 200g grated extra strong Cheddar cheese, plus a little extra for the top
  • salt and freshly milled black pepper
  • 2 tsp English mustard
  • 200g sun blush tomatoes, roughly chopped

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  • Heat the milk and add the spring onion and nutmeg and leave to infuse for 10 minutes.
  • In another pan heat the butter, then add the flour and bring together, then add the warm milk and whisk to the boil, then remove from the heat.
  • Off the heat stir in the cheese and mustard, then season well with salt and pepper. Keep warm.
  • Place a large pan of water on the stove and season well with salt, and then bring to the boil.
  • Once boiling add the cauli and cook until slightly under done, then remove from the pan with a slotted spoon and place into iced water.
  • Next, REALLY drain well in a colander.
  • Arrange the cooked cauli into a baking dish so it’s nice and tight.
  • Sprinkle over the tomatoes and spoon over the sauce, then top with the extra cheese.
  • Brown under a hot grill or in a hot oven.
  • Serve with spicy mango chutney on the side and crusty bread.