James Martin Cauliflower Cheese is the gold standard for this British Sunday staple. James rejects the idea of a thin, watery sauce, opting instead for a luxurious, “mornay-style” cheese sauce thickened with double cream and loaded with extra-mature Cheddar. The secret to his success lies in two key steps: ensuring the cauliflower is perfectly par-boiled and steam-dried so it doesn’t dilute the sauce, and adding a crunchy, golden topping of breadcrumbs. It is indulgent, bubbly, and arguably the most comforting side dish in the repertoire.
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Why You Will Love This Cauliflower Cheese Recipe:
- No Soggy Sauce: The “steam dry” technique ensures the sauce stays thick, glossy, and clings to the florets.
- Double Dairy Richness: Using both whole milk and double cream creates a velvety texture that feels restaurant-quality.
- Flavor Depth: A hit of English mustard and a pinch of nutmeg cut through the richness, elevating the cheese flavor.
- The Perfect Crunch: The addition of Panko breadcrumbs to the cheesy topping provides a shattering crispness that contrasts with the soft vegetable.
James Martin Cauliflower Cheese Ingredients
- 1 Large Cauliflower
- 50g Unsalted Butter: For the roux.
- 50g Plain Flour: To thicken the sauce.
- 500ml Whole Milk: Warmed slightly.
- 100ml Double Cream: James’s signature addition for richness.
- 150g Extra Mature Cheddar: Grated (for the sauce).
- 50g Parmesan: Finely grated (for the sauce).
- 1 tsp English Mustard: Adds tang and helps the cheese melt smoothly.
- Pinch of Nutmeg: Freshly grated.
- Salt & White Pepper: To taste.
- Topping: 50g Panko breadcrumbs (or fresh crumbs) mixed with 25g extra grated Cheddar.
How To Make James Martin Cauliflower Cheese
- Par-Boil the Veg: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4–5 minutes. They should be just tender when pierced with a knife but not falling apart.
- Steam Dry (Crucial): Drain the cauliflower thoroughly in a colander. Leave it there for 5 minutes to let the steam escape. This prevents the cauliflower from releasing water later and diluting your sauce.
- Make the Roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to cook out the raw flour taste (it should look like a sandy paste).
- Build the Sauce: Gradually whisk in the milk, a splash at a time, stirring constantly to prevent lumps. Once all the milk is incorporated and the sauce is smooth, simmer for 2 minutes.
- Enrich: Stir in the double cream, English mustard, and nutmeg. Remove from the heat.
- Melt the Cheese: Stir in the 150g Cheddar and the Parmesan until fully melted and glossy. Season with salt and white pepper.
- Assemble: Arrange the cauliflower in a baking dish. Pour the sauce evenly over the top, ensuring every floret is coated.
- Bake: Sprinkle the breadcrumb and cheese mixture over the top. Bake at 200°C (400°F) for 15–20 minutes until the sauce is bubbling and the top is deep golden brown.
Recipe Tips
- Don’t Overcook the Cauli: Remember, the cauliflower will cook for another 20 minutes in the oven. If it’s fully soft before it goes in, it will turn to mush.
- Grate Your Own Cheese: Pre-grated cheese is coated in anti-caking agents that prevent it from melting smoothly. Always grate a block of Cheddar yourself.
- White Pepper: James prefers white pepper for white sauces so you don’t see black specks, but it also has a slightly earthier heat that suits cheese well.
- Room Temp Milk: If your milk is fridge-cold, add it very slowly to the hot roux to prevent the butter from seizing and creating lumps.
What To Serve With Cauliflower Cheese?
This is the ultimate partner for a Sunday Roast Beef or James Martin’s Turkey Crown. It also works exceptionally well with salty meats like Gammon or thick-cut ham. For a vegetarian main, serve a generous portion alongside a crisp green salad and some crusty bread to mop up the sauce.
How To Store Leftovers Cauliflower Cheese?
- Fridge: Allow to cool completely, then store in an airtight container for up to 3 days. The sauce will firm up significantly when cold.
- Freezer: You can freeze it for up to 1 month, though the cauliflower texture may become softer upon thawing.
- Preparation: You can assemble the dish (without baking) a day ahead and keep it in the fridge.
How To Reheat Leftovers James Martin Cauliflower Cheese?
- Oven (Best Method): Cover with foil and heat at 180°C (350°F) for 15–20 minutes. Remove the foil for the last 5 minutes to re-crisp the topping.
- Microwave: Useful for single portions. Heat for 2–3 minutes. Note that the breadcrumbs will lose their crunch.
FAQs
The sauce was likely too hot when you added the cheese. Always take the pan off the heat before stirring in the Cheddar on your Cauliflower Cheese.
Yes, broccoli works perfectly (cook it with the cauliflower), or add sautéed leeks to the baking dish before pouring over the sauce.
You can, but the sauce will be thinner and less rich. You may need slightly more flour to thicken it.
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Cauliflower Cheese Nutrition Facts
- Calories: ~410 kcal
- Total Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 95mg
- Sodium: 520mg
- Total Carbohydrate: 18g
- Protein: 14g
James Martin Cauliflower Cheese
Course: Sides, Dinner, LunchCuisine: British, AmericanDifficulty: Easy4-6
servings15
minutes20
minutes410
kcalJames Martin Cauliflower Cheese is a rich, comforting classic. By using a “mornay” sauce enriched with double cream and English mustard, and finishing with a crunchy breadcrumb topping, this recipe guarantees a thick, glossy sauce and perfectly tender vegetables every time.
Ingredients
1 Large Cauliflower
50g Unsalted Butter: For the roux.
50g Plain Flour: To thicken the sauce.
500ml Whole Milk: Warmed slightly.
100ml Double Cream: James’s signature addition for richness.
150g Extra Mature Cheddar: Grated (for the sauce).
50g Parmesan: Finely grated (for the sauce).
1 tsp English Mustard: Adds tang and helps the cheese melt smoothly.
Pinch of Nutmeg: Freshly grated.
Salt & White Pepper: To taste.
Topping: 50g Panko breadcrumbs (or fresh crumbs) mixed with 25g extra grated Cheddar.
Directions
- Par-Boil the Veg: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4–5 minutes. They should be just tender when pierced with a knife but not falling apart.
- Steam Dry (Crucial): Drain the cauliflower thoroughly in a colander. Leave it there for 5 minutes to let the steam escape. This prevents the cauliflower from releasing water later and diluting your sauce.
- Make the Roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to cook out the raw flour taste (it should look like a sandy paste).
- Build the Sauce: Gradually whisk in the milk, a splash at a time, stirring constantly to prevent lumps. Once all the milk is incorporated and the sauce is smooth, simmer for 2 minutes.
- Enrich: Stir in the double cream, English mustard, and nutmeg. Remove from the heat.
- Melt the Cheese: Stir in the 150g Cheddar and the Parmesan until fully melted and glossy. Season with salt and white pepper.
- Assemble: Arrange the cauliflower in a baking dish. Pour the sauce evenly over the top, ensuring every floret is coated.
- Bake: Sprinkle the breadcrumb and cheese mixture over the top. Bake at 200°C (400°F) for 15–20 minutes until the sauce is bubbling and the top is deep golden brown.
Notes
- Don’t Overcook the Cauli: Remember, the cauliflower will cook for another 20 minutes in the oven. If it’s fully soft before it goes in, it will turn to mush.
Grate Your Own Cheese: Pre-grated cheese is coated in anti-caking agents that prevent it from melting smoothly. Always grate a block of Cheddar yourself.
White Pepper: James prefers white pepper for white sauces so you don’t see black specks, but it also has a slightly earthier heat that suits cheese well.
Room Temp Milk: If your milk is fridge-cold, add it very slowly to the hot roux to prevent the butter from seizing and creating lumps.
