By roasting the cauliflower first, this removes any excess water that cauliflower can sometimes release and adds a nutty flavour to the dish. Covered in an indulgent cheesy sauce and topped with crisp breadcrumbs and more cheese – what more can you ask for?

Serves: 6

Cooking time: 55 minutes


  • 1 large head of cauliflower (approx 800g/28oz), broken into small florets, stalk chopped, leaves reserved and finely sliced
  • 3 tbsp olive oil
  • 50g/4 tbsp Ivy’s Reserve Farmhouse Butter
  • 50g/⅓ cup plain flour
  • 600ml/1.1 pints whole milk
  • 1 pinch of freshly ground nutmeg
  • 2 tsp Dijon/French mustard
  • 150g/⅔ cup Ivy’s Reserve Vintage Cheddar, grated
  • 3 sprigs thyme, leaves removed
  • 60g/1 cup fresh breadcrumbs

Try it with...



  1. Preheat the oven to 220°C/200°C fan/425°F.
  2. Spread the cauliflower florets and stalks out on a large baking tray and drizzle over 1 tbsp olive oil. Season and toss to combine, arranging in a single layer. Bake for 25 minutes until dark golden.
  3. Meanwhile, to make the sauce, melt the butter in a saucepan. When bubbling and beginning to smell nutty, tip in the flour and stir for 1 minute to toast the flour. Gradually pour in the milk, a little at a time, stirring or whisking constantly for around 4 minutes until you have a smooth white sauce that coats the back of a spoon.
  4. Remove from the heat and stir through the fresh nutmeg, mustard and around 100g/½ cup grated cheddar. Season well.
  5. When the cauliflower is roasted, remove from the oven and reduce the oven temperature to 200°C/180°C fan/400°F. Tip the cauliflower into a baking dish, pour over the cheesy sauce and gently stir to combine.
  6. Combine the thyme leaves, breadcrumbs, finely sliced cauliflower leaves and reserved cheddar together in a bowl, drizzle over the remaining olive oil and scatter over the top of the cauliflower cheese.
  7. Bake for 25-30 minutes, until golden and bubbling. Enjoy as a side dish with your roast dinner or on its own with a hunk of bread and a green salad.

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