Lockdown cauliflower cheese

Photo by Zac Hamilton

This is a simple recipe that you can adapt as much as you like. Winter-warming and good for lockdown days.


The good news is that none of the measurements are crucial. You really can’t go wrong!

  • 1 large (or 2 small) cauliflowers
  • 3 eggs (to boil)
  • 1 large onion
  • A couple of cloves of garlic (or as much as you like!)
  • Any cooked leftover veg (I used peas)
  • Grated cheese for the topping

And for the cheese sauce, either

  • some butter
  • some flour
  • some milk
  • some cheese

or you can cheat a little and use something like an instant sauce (eg Bisto cheese sauce)


  • Boil eggs
  • Boil cauliflower – not too soft as it will go in the oven afterwards
  • Fry onion and garlic
  • Place cauliflower, onion mixture and chopped eggs into an ovenproof dish
  • Add your leftovers…
  • And now to make the sauce (or use the instant variety)
  • Make a roux by melting the butter in a pan and then gradually adding the flour (turning the heat down). The mixture should stick together in a clump and not stick to the pan. (See image A below)
  • Gradually add the milk and stir until you have a smooth white sauce. (See iage B below).
  • Add cheese and stir – again a smooth sauce
  • Pour sauce over mixture in dish
  • Sprinkle grated cheese over the top
  • Bake for around one hour at 200 degrees C
A. The ‘roux’ should stick together and not to the sides of the pan
B. Making the sauce. It’s not smooth yet so keep stirring gently!
C. The cauli mixture is waiting fir the cheese sauce.

Enjoy! Works well with David’s sourdough bread.

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