If you’ve ever found yourself flicking through the pages of a cookery book, or scrolling mindlessly through recipe websites, and you’ve come across Nigella Lawson, you already know she’s a force of nature in the kitchen. There’s something about the way she writes and speaks about food that’s completely magnetic-so comforting and approachable, yet undeniably sophisticated. I remember the first time I made her cauliflower cheese. It was one of those evenings when I wanted something indulgent yet simple, and her recipe had that perfect balance of decadence without feeling too complicated.
Cauliflower cheese, at its core, is a comforting dish. But Nigella’s version takes it to another level. It’s rich, velvety, and the cauliflower practically melts in your mouth. The best part? It doesn’t demand anything extravagant. The ingredients are humble, but together they form something magical. I’ve made it countless times, each time learning something new about the nuances of creating a dish that’s both a side and a standout.
So, let’s dive into her version of this classic dish-because if you’re looking to impress, comfort, or just treat yourself to something utterly delicious, this cauliflower cheese recipe is a winner.
Nigella Lawson’s Cauliflower Cheese Recipe
This dish, in its most basic form, is quite simple: cauliflower, cheese, milk, and butter. But, as with most of Nigella’s recipes, the beauty lies in the details. Nigella takes these standard ingredients and transforms them into something you’ll crave-crisp edges from the cheese that’s melted into a golden crust, and a creamy, rich sauce that envelops the cauliflower. The depth of flavor is unmistakable. This isn’t the bland, watery cauliflower cheese of school days; it’s the kind of comfort food that feels luxurious.
I remember the first time I made this dish, my friends were practically speechless as they tucked into their bowls, as if they had just stumbled upon a secret. It’s not overly complicated, but there’s a layer of care and richness that makes it stand out. And that’s the mark of Nigella’s recipes-they make you feel like you’ve done something amazing in the kitchen, even when you haven’t spent hours working away.
Ingredient List
The beauty of Nigella’s cauliflower cheese is its simplicity. But within this simplicity, there’s a delicate balance of flavors that makes it so irresistible. Here’s what you’ll need:
- 1 large cauliflower – Fresh, firm, and beautifully white. You want a cauliflower that’s not too big or too small, but just right. You’ll break it into florets, but keep them fairly large so they don’t turn into mush.
- 25g butter – Butter is, of course, one of the key players in this dish. It gives the sauce its rich, velvety texture. Nigella always insists on using good butter because it makes all the difference.
- 25g plain flour – This is for making the roux (the base of the sauce). It’s what thickens everything up and ensures the sauce is smooth and not watery.
- 600ml whole milk – Full-fat milk, not skim. The richness of the milk plays a huge role in making the sauce indulgently creamy.
- 200g mature cheddar cheese, grated – The sharpness of mature cheddar balances out the richness, and it melts so beautifully. Nigella recommends grating it yourself instead of buying pre-grated cheese because it melts better.
- 1 tsp Dijon mustard – This is optional, but it adds a nice tang and depth to the sauce. I’ve made it both with and without, and both versions are wonderful. But the mustard adds something a little special, so I tend to keep it in.
- Salt and pepper – You’ll want to season generously here. This is comfort food, but it needs the right seasoning to bring everything to life.
- A handful of grated parmesan cheese (optional, for topping) – This is for the final touch. Parmesan adds a salty, nutty finish that’s just perfect as the topping when the dish is baked.
How To Make Nigella Lawson’s Cauliflower Cheese?
The beauty of this recipe is that it’s straightforward, but there’s something deeply satisfying about the process of making it. Here’s how it unfolds:
- Prepare the cauliflower: First, cut your cauliflower into large florets. The larger they are, the more they hold their texture when cooked. Steam or boil the cauliflower for about 6-8 minutes until it’s tender, but still holding its shape. You want it cooked but not overcooked, so it doesn’t fall apart.
- Make the roux: In a large saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes. This step is crucial. You want to cook out the raw flavor of the flour without letting it brown.
- Make the sauce: Slowly add the milk to the roux, whisking constantly. It can feel a bit daunting at first, but trust me, you’ll end up with a silky-smooth sauce if you keep whisking. Once it starts to thicken (after about 3-4 minutes), stir in the Dijon mustard, followed by the grated cheddar cheese. Continue stirring until the cheese is melted and the sauce is creamy.
- Season: Taste your sauce and season with salt and pepper. Don’t be shy with the seasoning-it’s important here because the sauce will coat the cauliflower, so you want to make sure it’s flavorful.
- Assemble the dish: Place your steamed cauliflower into a baking dish and pour the cheese sauce over it. Make sure all the florets are nicely coated. If you’re using Parmesan, sprinkle it over the top now.
- Bake: Pop the dish under the grill (broiler) for 5-10 minutes, or until the top is golden and bubbling. You can also bake it in a preheated oven at 180°C (350°F) for about 20 minutes if you prefer an all-around golden crust.
Things I Learned
The first time I made this dish, I realized that timing is everything. The cauliflower needs to be tender, but not too soft. If you overcook it, you’ll end up with a mushy mess rather than a satisfying bite. It’s a delicate balance.
Another thing I learned was that the quality of the cheese really matters. The cheddar should be sharp and flavorful-don’t skimp on it. When I used a mild cheese, the sauce lacked the depth that really made this dish stand out.
One small tweak I now swear by is adding a splash of cream to the sauce for extra indulgence. Nigella’s original recipe doesn’t include it, but after a couple of tries, I found that just a little extra creaminess brings it to another level.
Lastly, the baking/grilling part is crucial. It’s not just for aesthetics; the contrast between the creamy interior and crispy top is what makes every bite so satisfying. A little crisped cheese on top is one of life’s simple pleasures.