Cauliflower cheese with walnuts & crumbs

Chunks of cauliflower are smothered in creamy cheese sauce, scattered with bread and walnuts, then crisped in the oven in this classic side dish

  • Prep:10 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 261
  • fat 18g
  • saturates 8g
  • carbs 12g
  • sugars 6g
  • fibre 3g
  • protein 12g
  • salt 0.6g


  • 1 extra-large cauliflower
  • 500ml milk
  • 50g butter
  • 3 fresh bay leaves, folded to break the spines
  • 3 tbsp cornflour
  • 140g mature cheddar, grated
  • 25g coarse textured white bread, torn into chunky crumbs
  • 50g walnuts, chopped


  1. Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.

  2. To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead.

  3. Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden.

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