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Cauliflower Cheddar Cheese Sauce

A thick cheddar sauce with cauliflower doing the bulk work and mature cheese handling the flavour.

Prep8 mins
Cook17 mins
Serves6
DifficultyEasy
Start cooking ↓
Thick cauliflower cheddar sauce with a naturally spooned surface
TooGut pickFlexible, practical, genuinely delicious.

Flour is not essential when cooked cauliflower is blended with just enough milk. Add the cheese off the boil so it stays glossy instead of splitting.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves6

Cheese sauce

  • 500 gcauliflower florets
  • 300 mlfull-cream milk
  • 180 gmature cheddar, grated
  • 1 tspDijon mustard
  • 1 pinchfresh nutmeg
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the cauliflower soft

Steam cauliflower for 12 to 14 minutes until it crushes easily with a fork.

Blend the base

Blend hot cauliflower with milk, mustard, nutmeg and a good pinch of salt until smooth.

Melt, do not boil

Return to very low heat. Stir in cheddar a handful at a time until glossy. Do not let the sauce boil.

Use it broadly

Spoon over vegetables, chicken, cauliflower pasta bakes or baked potatoes. Refrigerate for up to 4 days.

Per serve, estimate · Metric

Nutrition snapshot

Energy620 kJ

Protein10 g

Carbohydrate7 g

Fibre2 g

Fat10 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Steamer
  • ✓ Blender
  • ✓ Medium saucepan
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