72 Reviews of Traditional English Cheddar Cauliflower Cheese - Gratin

From: ~Leslie~

On Jun 5, 2007

Oh my, this is one outstanding side dish! Creamy and dare I say decadent? Can cauliflower be decadent? Yes, it can, because this dish is! We loved this and will make this many many more times in my home! Made for ZWT 3!

From: Tallbirdmace

On Jan 25, 2008

Utterly delish-reminded me of my mum's cauliflower cheese, and home [Blighty] thank you. The only thing I added was to crush a handful of walnuts up and sprinkle them on top with the breadcrumbs, which was what my Mum used to do.

From: Scotland

On Dec 15, 2008

I absolutely love cauliflower cheese and have always been on the lookout for a great recipe. I have made it three times now in less than a month! The second time, I didn't have any sharp cheddar, so I used mozzarella and parmesan. Very good. The only thing I added (for the husband) was a layer of French's onions on the bottom of the dish and a layer on top. Excellent dish! Btw...50 g butter is just under 2 oz and 300 mL of milk is 1 and 1/3 cups.

From: *Parsley*

On Mar 13, 2007

I just knew that I was going to love this and I was right! This is soooo rich and tasty. I agree that you must use a good English cheddar and English mustard....otherwise it will taste just like any other cauliflower w/ cheese sauce. Mine was nice and golden after 15 minutes in the oven. Thanx for sharing this outstanding recipe. I'll be making this again for sure!

From: JustJanS

On Jan 6, 2008

I love cauliflower cheese and this was espcially nice. I liked the big quantity of cheese in it and made sure to use a good quality aged chedder (it was on special).We had this with a roast.

From: mama's kitchen

On Jan 5, 2008

Really nice side! We do not normally like cauliflower but I had to make this when visiting a special Ty guy in NC. He adored it and went back for a huge serving of seconds! This was really simple and tasty! The only thing I will change next time will be to cook the butter and flour as a roux before adding the milk but that is a personal preference. Thanks for a great dish that was completely devoured by young and not so young alike!

From: Chef #1295211

On Jul 1, 2009

Excellent. For those without a kitchen scale: 220 g of cheddar worked out to 2 cups shredded and packed 25 g of breadcrumbs was about 1/4 cup 50 g of butter was 1/4 cup

From: highcotton

On Mar 17, 2009

This wasn't simply good — it was incredibly, amazingly, over-the-top good. Omigosh, what your clever mother taught you to do with a lowly head of cauliflower is awe-inspring! On the advice of a guy in the deli at our local Fresh Market, I tried a sharp white cheddar marketed under the brand "KerryGold". I'm not sure I've ever even tasted an Irish cheese before, but it was really excellent in this dish. Thank you, FT, for sharing such a special recipe.

From: twissis

On Jan 17, 2008

We loved this, FT! Altho I served it as a side-dish, I could easily have eaten just this for my meal & been happy w/fruit for dessert. It is rich w/cheese & flavored to perfection. DH testified too when he said he did not even miss that there were no potatoes on the table (high praise indeed). This is now my go-to cauliflower dish of choice. Thx for this keeper recipe.

From: MissyN

On Jan 5, 2008

This was terrific. I used a 1 lb. bag of frozen cauliflower and microwaved it for about 4 minutes. Followed the rest of the instructions to the letter, baking at 450 for about 20 minutes. Everyone loved it, especially the great crispy brown crust, helped along by the breadcrumbs. The only thing I may do differently next time is to just defrost the frozen cauliflower, and skip the microwave - that way the final texture will be firmer. Thanks French Tart for the great recipe, I've always wanted to try "cauliflower cheese" since reading about it in British novels!