Mary Berry Cauliflower Cheese Recipe – Creamy, Properly Cheesy Comfort (No Watery Sauce)

I’ve made cauliflower cheese more times than I can count, and I’ll be honest—my early versions were hit and miss. Too watery, sauce split, or worse: bland. One Sunday roast, I even watched the cheese sauce slide straight off the cauliflower like it had given up entirely. That was the moment I stopped winging it and actually paid attention to why Mary Berry’s method works.

This is the version I make now. I’ve tested it with different cheeses, lighter milk, no cream, even frozen cauliflower (spoiler: not my favourite). Let me show you exactly how I fixed the common problems and landed on a cauliflower cheese that’s creamy, properly cheesy, and still standing tall when it comes out of the oven.

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WHAT MAKES THIS RECIPE SPECIAL

What surprised me most is how restrained this recipe is. No cream overload, no fancy extras—just a solid roux, good milk, and strong Cheddar.

Most cauliflower cheese disasters come from two things: watery cauliflower and overheating the cheese. Mary’s approach quietly avoids both. Cooking the cauliflower briefly, letting it steam-dry, and adding cheese off the heat makes all the difference. I didn’t think that pause would matter—but it really does.

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INGREDIENTS + WHY THEY MATTER

• Cauliflower – Needs to be just tender. I once overboiled it by “just another minute” and the dish never recovered.
• Butter – Gives richness and helps the flour cook smoothly. I tried margarine once—it tasted flat.
• Plain Flour – Thickens the sauce properly. Cornflour made it glossy but oddly thin.
• Full-Fat Milk – Lower-fat milk works, but the sauce is noticeably less luxurious.
• English Mustard – You don’t taste it directly; it sharpens the cheese flavour.
• Mature Cheddar – Mild cheese melts fine but tastes forgettable. Strong Cheddar is non-negotiable.
• Breadcrumbs (optional) – I add them when I want crunch, especially if serving as a main.

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MAKING IT YOURS (WITHOUT RUINING IT)

Gluten-Free:

• Swap plain flour for gluten-free plain flour (I tested Doves Farm).
• Use gluten-free breadcrumbs or extra cheese on top.

Dairy-Free (Tested):

• Use dairy-free butter and unsweetened oat milk.
• Replace Cheddar with a strong vegan cheese plus 1 tbsp nutritional yeast.
• Texture is good, flavour slightly milder—but it holds together.

Lower-Fat:

• Semi-skimmed milk works, but don’t skip the mustard.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Cauliflower not drained	Let it steam-dry in a colander
Grainy cheese sauce	Cheese added over heat	Take pan off heat first
Bland flavour	Mild cheese	Use mature or extra-mature Cheddar

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HOW TO MAKE MARY BERRY’S CAULIFLOWER CHEESE

1. Boil cauliflower florets in salted water for 5 minutes—they should still hold their shape.
2. Drain thoroughly and leave in the colander for a few minutes to steam-dry.
3. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
4. Gradually whisk in milk, stirring constantly until thickened and smooth.
5. Remove from heat. Stir in mustard and two-thirds of the cheese. Season well.
6. Pour sauce over cauliflower in an ovenproof dish.
7. Top with remaining cheese (and breadcrumbs if using).
8. Bake at 200°C / 180°C fan for 20–25 minutes, until bubbling and golden.

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CHEESE VARIATIONS

Cheese Swaps I’ve Actually Tested (And Would Use Again)

• Gruyère (Half Swap)
  Nutty, savoury, and beautifully melty. I swap half the Cheddar for Gruyère when serving this with roast beef — it feels a bit more grown-up without losing comfort.
• Red Leicester
  Milder than Cheddar but melts like a dream and gives a gorgeous orange-gold top. Best used 50/50 with mature Cheddar, otherwise the flavour gets lost.
• Vegan Cheese Blend (Dairy-Free Test)
  I had the best results with a strong vegan Cheddar-style cheese + 1 tbsp nutritional yeast. Use unsweetened oat milk and dairy-free butter. The texture holds surprisingly well, though the flavour is gentler.

What I wouldn’t recommend:
All mozzarella (too stretchy, bland) or mild Cheddar alone (melts fine, tastes forgettable).

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TIPS FROM MY KITCHEN

• I always grate the cheese fresh—pre-grated made the sauce slightly greasy.
• If the sauce thickens too much, a splash of warm milk loosens it instantly.
• My fan oven runs hot, so I check at 18 minutes.

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STORAGE + SERVING

• Fridge: Keeps well for 3 days. Reheat in the oven—not the microwave if you can help it.
• Freezing: Best frozen before baking. Add cheese topping after thawing.
• Serve With: Roast chicken, beef, gammon—or on its own with greens.

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Frequently Asked Questions

Can I make this without cream?

Yes. The sauce is creamy enough without cream thanks to the roux and full-fat milk. The cream simply adds extra richness, but it isn’t essential.

My sauce is too thick — what should I do?

Stir in a splash of warm milk and whisk gently until the sauce loosens to your preferred consistency. Do this off the heat to keep it smooth.

Can I use different cheeses?

Absolutely. Mature Cheddar is classic, but Gruyère adds a nutty depth, Red Leicester gives colour and melt, and a strong vegan cheese plus nutritional yeast works well for a dairy-free version.

Can I make cauliflower cheese ahead of time?

Yes. Assemble the dish up to the baking stage, cool completely, then cover and refrigerate for up to 24 hours. Bake as normal, adding 5–10 extra minutes if chilled.

Can I freeze cauliflower cheese?

For best results, freeze the dish before baking. Thaw fully in the fridge, then bake fresh. Freezing after baking can slightly affect the sauce texture.

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Other Recipes You May Like:

• Mary Berry Piccalilli Recipe | Traditional British Mustard Pickle
• Mary Berry Ratatouille Recipe
• Mary Berry Mac And Cheese Recipe

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