England / Main dishes

Cauliflower cheese bake

Name: Cauliflower cheese bake
Prep time: 20 min
Cook time: 30 min
Yield: 4 portions
Cuisine: England
Ingredients: 700 g cauliflower florets; 240 g tinned white beans, drained; 30 g butter; 30 g plain flour; 500 ml milk; 150 g cheddar, grated; 1 tsp English mustard; 30 g breadcrumbs

Cauliflower and white beans baked in cheddar sauce.

Prep20 min

Cook30 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Steam cauliflower for 7–9 minutes until just tender and drain very well.
Melt butter, stir in flour for one minute, then slowly whisk in milk. Simmer until smooth and thick.
Remove from heat and add mustard and most of the cheese. Fold in cauliflower and beans and transfer to a baking dish.
Top with breadcrumbs and remaining cheese and bake 20–25 minutes until golden and bubbling.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat, mustard. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 461 kcal
Protein: 23.9 g
Carbs: 40.4 g
Fat: 24.1 g
Fibre: 8.9 g
Total sugar: 10.8 g
Sodium: 417 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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