Cheesy, crispy and oh-so-comforting, there's a reason why so many people love cauliflower cheese! This recipe incorporates the simple addition of kale and it could work with spinach too.


  • 1 Cauliflower cut into florets
  • 150g Kale
  • 50g Butter
  • 50g Plain flour
  • 2tsp Mustard powder
  • 500ml Milk
  • 100g Mature cheddar cheese grated
  • 75g Manchego cheese grated
  • 50g Vegetarian Italian-style hard cheese grated
  • 1tsp Wholegrain mustard
  • ½tsp ground black pepper


  • STEP 1

    Bring a pan of lightly salted water to the boil and cook the cauliflower for 10 minutes. Add the kale to the top of the pan and cook for a further 2 minutes, then drain well and set aside.

  • STEP 2

    Preheat the oven to 220°C/ 200°C Fan/Gas Mark 7.

  • STEP 3

    Meanwhile, melt the butter in a pan, then add the flour and cook over a low heat for 1 minute, stirring continually. Add the mustard powder, stir and remove from the heat. Gradually add the milk a little at a time, stirring well to remove any lumps.

  • STEP 4

    Return to the heat and bring to a simmer, stirring all the time. Once bubbling, cook for 2-3 minutes until thickened.

  • STEP 5

    Stir in two-thirds of the Cheddar, half of the manchego and half of the vegetarian hard cheese and beat well. Add the mustard and ½ tsp ground black pepper and beat again. Add the drained cauliflower and kale to the sauce and toss well to coat. Carefully transfer to a 1-litre gratin dish.

  • STEP 6

    Mix the remainder of the cheeses together and scatter over the top. Bake for 20 minutes until golden and cooked through. Serve with roast chicken or gammon as a delicious side dish.

Recipe and image courtesy of