Cheesy Cauliflower


-1 medium cauliflower, cored and separated into large florets

-4 tbsp. butter

-1/2 cup all-purpose flour

-2 cups milk

-7 oz. shredded Londoner Cheddar Cheese (about 1 3/4 cups), divided

-1 tbsp. heavy cream

-1 tsp. English mustard

-Salt and freshly ground black pepper

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes


Preheat the over to 400°F in a large pot of boiling water, cook cauliflower for 6-8 minutes or until barely tender. Drain cauliflower and place on a kitchen towel to remove excess water. Arrange cauliflower in an ovenproof dish in one layer.

In a large saucepan over low heat, melt butter. Remove from heat and whisk in flour until smooth. Return saucepan to heat and cook for 2-3 minutes, whisking constantly. Remove from heat and gradually whisk in milk until smooth. Return sauscepan to heat and bring to a boil, whisking constantly until smooth. Add 1 cup of the cheese, the cream and mustard; season with salt and pepper. Stir gently until cheese has melted and sauce is smooth; remove from heat.

Pour sauce evenly over cauliflower and sprinkle remaining cheese on top. Bake for 30 minutes or until golden brown. Serve with warm crusty bread and steamed vegetables or salad.

Cook's Tip: For a colorful variation, use broccoli or a combination of broccoli and cauliflower.


Londoner / U.S. Office

1007 Church Street, Suite 800

Evanston, IL 60201