Crunchy cauliflower cheese

This makes a hearty and satisfying side dish, perfect served with Sunday lunch

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 430
  • fat 28g
  • saturates 12g
  • carbs 22g
  • sugars 7g
  • fibre 5g
  • protein 22g
  • salt 1.38g


  • 1 large cauliflower (about 1kg/2lb 4oz), trimmed
  • 300g tub cheese sauce
  • 100g Swiss cheese such as Gruy√®re or emmental, grated
  • 25g toasted hazelnuts, crushed
  • 50g fresh breadcrumbs


Adding broccoli
Add broccoli to this dish if you have some. Just cook it for a few minutes less than the cauliflower.


  1. Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.

  2. Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.

  3. Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.

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