Cauliflower cheese
A comforting baked cauliflower in a rich cheddar sauce, perfect for a family meal.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 19g carbs · 9g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Caulifloweruse 1 cauliflower | £1.55907g · £0.17 per 100g | £1.55907g · £0.17 per 100g |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 500ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Plain flouruse 30g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Basket total (full packs) | £7.55 | £7.55 |
| Cost of what this recipe uses | £4.29 | £4.88 |
| Per serving | £1.07 | £1.22 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep ingredients. Weigh 30g unsalted butter, 30g plain flour, grate 200g Cheddar cheese, roughly chop 600g cauliflower into even florets. Put a large ovenproof dish on the hob to warm. Preheat oven to 200°C fan / 220°C / gas 7.
- Cook cauliflower. Bring a large pan of salted water to boil, add cauliflower florets and simmer 5-6 minutes until just tender but still firm. Drain well in a colander and leave to steam dry. This prevents watery sauce.
- Make roux. Melt 30g unsalted butter in a medium saucepan over medium heat until foaming. Add 30g plain flour and stir with a wooden spoon for 1-2 minutes until pale golden and smooth. This coats the spoon.
- Add milk. Pour in 500ml semi skimmed milk gradually, whisking constantly to avoid lumps. Keep on medium heat and simmer 4-5 minutes until thick enough to coat the back of a spoon. It should look glossy.
- Add cheese and season. Remove pan from heat, add 150g grated Cheddar and stir until melted. Season with salt and black pepper to taste, tasting a spoonful. It should be rich and slightly salty.
- Combine. Tip drained cauliflower into ovenproof dish, pour cheese sauce over and stir gently to coat. Sprinkle remaining 50g grated Cheddar on top for a golden crust.
- Bake. Place dish in preheated oven for 20-25 minutes until top is golden brown and bubbling around edges. Sauce should be set and cheese crisp.
- Serve. Rest 5 minutes before serving so sauce settles. Serve hot with crusty bread or mash. Cool leftovers within 1-2 hours and refrigerate.
Tips
- Swap half the Cheddar for a cheaper mature Lancashire or Red Leicester to keep flavour while cutting cost.
- Batch-cook a double portion, cool within 1-2 hours, portion into containers and refrigerate for up to 48 hours or freeze for up to 1 month.
- Reheat only once until steaming hot throughout, ideally in a hot oven for 10-15 minutes, and never reheat rice-based dishes; eat fridge leftovers within 48 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Semi skimmed milk · about 500ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Plain flour · about 1.47kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).