Lucy M. Cauliflower cheese is what I make when I want vegetables to feel like they matter on the plate. I follow Mary Berry’s method, building a proper cheese sauce from scratch, the kind that coats each floret without being heavy. I steam the cauliflower just until tender, then fold it into that sauce and let the oven finish everything with a golden top.
The whole thing comes together in an afternoon, and somehow tastes better than anything I’d rush. My children actually ask for it now, which tells me the balance of cheese and vegetable has landed somewhere right. It’s the kind of dish that makes ordinary supper feel considered without requiring anything I find difficult.
Why You’ll Love this Mary Berry cauliflower cheese
You’ll find this recipe strikes the perfect balance between comfort and elegance. I love how Mary Berry combines tender cauliflower and broccoli with a silky cheese sauce that’s both rich and refined. The addition of Dijon mustard adds subtle depth without overpowering the dish.
What makes this version special is the two-cheese blend—Parmesan and aged Cheddar—which creates a more complex flavor than a single cheese would provide.
I appreciate that the vegetables remain firm rather than mushy, maintaining their texture and nutritional value. The quick two-minute boil secures they’re cooked but still vibrant.
The golden, bubbling top you get from baking looks impressive enough for entertaining, yet it’s straightforward enough for weeknight dinners. This dish genuinely satisfies both my craving for comfort food and my desire for something that feels special.
If you enjoy simple sides that add a lot of flavor, Herbed Roasted Tomatoes Recipe fits in easily. The tomatoes roast gently until sweet and tender, while fresh herbs bring everything together without overpowering the main dish.
What Ingredients are in Mary Berry cauliflower cheese?
Mary Berry’s cauliflower cheese recipe requires a carefully curated selection of fresh vegetables and quality ingredients to achieve its signature creamy, golden finish. The foundation of this dish relies on fresh cauliflower and broccoli, complemented by a luxurious cheese sauce made with butter, flour, milk, and a blend of cheeses.
Each ingredient plays a critical role in creating the perfect balance of texture, flavor, and visual appeal that makes this classic comfort dish both satisfying and elegant.
Ingredients:
- 1 head of cauliflower, weighing about 1lb (500g)
- 1 head of broccoli, weighing about 1lb (500g)
- Salt and black pepper to taste
- Butter for greasing
- 2oz (60g) aged Cheddar cheese, grated, for topping
- 4 tbsp butter (for cheese sauce)
- ½ cup all-purpose flour
- 2½ cups milk
- 2oz (60g) Parmesan cheese, grated
- 2oz (60g) aged Cheddar cheese, grated
- 2 tsp Dijon mustard
When shopping for ingredients, select firm, fresh cauliflower and broccoli heads with tightly clustered florets and no yellowing or brown spots. The quality of your cheese profoundly impacts the final dish—aged Cheddar provides sharper flavor and better melting properties than mild varieties, while freshly grated Parmesan offers superior taste compared to pre-packaged options.
Using whole milk rather than lower-fat alternatives ensures a properly creamy sauce, and good-quality butter contributes to both flavor and texture.
How to Make this Mary Berry cauliflower cheese
- Begin by preheating your oven to 400°F (200°C). Trim and discard any thick, woody stalks from 1 head of cauliflower (about 1lb/500g) and 1 head of broccoli (about 1lb/500g). Break both heads into large florets and cut off the thin, tender stalks, reserving these for cooking.
- Bring a saucepan of salted water to a boil and add the cauliflower florets along with all reserved stalks. After returning to a boil, cook for 2 minutes, then add the broccoli florets and continue boiling for another 2 minutes until the vegetables are just cooked but still firm to the bite.
- Drain the vegetables thoroughly under cold running water, then spread them out in a buttered, shallow ovenproof dish with the florets facing upward.
- While the vegetables cook, prepare the cheese sauce by melting 4 tbsp butter in a saucepan over medium heat. Sprinkle in ½ cup all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
- Remove from heat and gradually blend in 2½ cups milk, stirring to avoid lumps. Return to heat and bring to a boil, stirring constantly until the sauce thickens.
- Simmer for 2–3 minutes, then remove from heat and stir in 2oz (60g) Parmesan cheese and 2oz (60g) aged Cheddar cheese. Add 2 tsp Dijon mustard and season with salt and black pepper to taste.
- Pour the cheese sauce evenly over the prepared vegetables and sprinkle the top with an additional 2oz (60g) aged Cheddar cheese.
- Bake for 20 minutes or until the surface is golden and bubbling. Remove from the oven and serve hot for the best flavor and texture.
Mary Berry Cauliflower Cheese Recipe
Ingredients
Method
- Begin by preheating your oven to 400°F (200°C). Trim and discard any thick, woody stalks from 1 head of cauliflower (about 1lb/500g) and 1 head of broccoli (about 1lb/500g). Break both heads into large florets and cut off the thin, tender stalks, reserving these for cooking.
- Bring a saucepan of salted water to a boil and add the cauliflower florets along with all reserved stalks. After returning to a boil, cook for 2 minutes, then add the broccoli florets and continue boiling for another 2 minutes until the vegetables are just cooked but still firm to the bite.
- Drain the vegetables thoroughly under cold running water, then spread them out in a buttered, shallow ovenproof dish with the florets facing upward.
- While the vegetables cook, prepare the cheese sauce by melting 4 tbsp butter in a saucepan over medium heat. Sprinkle in ½ cup all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
- Remove from heat and gradually blend in 2½ cups milk, stirring to avoid lumps. Return to heat and bring to a boil, stirring constantly until the sauce thickens.
- Simmer for 2–3 minutes, then remove from heat and stir in 2oz (60g) Parmesan cheese and 2oz (60g) aged Cheddar cheese. Add 2 tsp Dijon mustard and season with salt and black pepper to taste.
- Pour the cheese sauce evenly over the prepared vegetables and sprinkle the top with an additional 2oz (60g) aged Cheddar cheese.
- Bake for 20 minutes or until the surface is golden and bubbling. Remove from the oven and serve hot for the best flavor and texture.
Notes
Cheese Sauce Flavor and Consistency
A rich cauliflower cheese starts with the right cheese. Use a mature cheddar for depth and a small amount of a melting cheese for smoothness. Grate the cheese finely so it melts evenly into the sauce. Keep the heat low when adding cheese to the béchamel. High heat can cause the sauce to split or turn grainy. Stir constantly and remove the pan from the heat before mixing in the cheese. Season gradually and taste as you go. A pinch of mustard or nutmeg lifts the flavor without overpowering the dish. The finished sauce should be smooth, glossy, and thick enough to coat the cauliflower evenly.Cheese Sauce Flavor and Consistency
A rich cauliflower cheese starts with the right cheese. Use a mature cheddar for depth and a small amount of a melting cheese for smoothness. Grate the cheese finely so it melts evenly into the sauce.
Keep the heat low when adding cheese to the béchamel. High heat can cause the sauce to split or turn grainy. Stir constantly and remove the pan from the heat before mixing in the cheese.
Season gradually and taste as you go. A pinch of mustard or nutmeg lifts the flavor without overpowering the dish. The finished sauce should be smooth, glossy, and thick enough to coat the cauliflower evenly.
Mary Berry cauliflower cheese Substitutions and Variations
While Mary Berry’s classic recipe is delicious as written, it’s easily customizable to suit your preferences and dietary needs. I’d suggest swapping the broccoli for leeks or mushrooms if you prefer different vegetables. You can also reduce the cheese if you’re watching your intake, or boost it with Gruyère for a sharper flavor.
For a lighter version, I replace half the milk with vegetable stock. If you’re lactose-intolerant, I use lactose-free milk without compromising the sauce’s creaminess.
You might add fresh herbs like thyme or nutmeg to the sauce for extra depth. Consider topping the dish with breadcrumbs mixed with melted butter for added crunch. These adjustments let you create your own perfect cauliflower cheese while maintaining the recipe’s essence.
What to Serve with Mary Berry cauliflower cheese
This rich, creamy dish pairs wonderfully with several complementary sides that’ll round out your meal. I’d recommend serving it alongside a crisp green salad with a tangy vinaigrette to cut through the cheese’s richness. Roasted root vegetables like carrots, parsnips, or beetroot add earthiness and textural contrast. For a lighter option, steamed green beans or asparagus work beautifully.
If you’re looking for substance, crusty bread or garlic bread soaks up the sauce perfectly. You could also pair it with roasted potatoes for a heartier main course. A simple tomato salad provides freshness and acidity that balances the heaviness of the cheese sauce.
For beverages, I find a crisp white wine or sparkling water complements the dish nicely, helping cleanse your palate between bites.
Final Thoughts
Mary Berry’s cauliflower cheese with broccoli is a timeless dish that’s earned its place in countless kitchens for good reason. I’ve found that this recipe strikes the perfect balance between comfort and sophistication. The creamy Cheddar and Parmesan sauce clings beautifully to the tender vegetables, while the Dijon mustard adds subtle depth that elevates the dish beyond ordinary. You’ll appreciate how straightforward the preparation is—no complicated techniques required. Whether you’re cooking for weeknight dinners or entertaining guests, this bake delivers consistent, delicious results. The golden, bubbling top signals it’s ready to serve, and I guarantee your family will request it again. It’s the kind of vegetable dish that satisfies even meat-lovers.
