Alice Rose Cauliflower cheese sounds simple, but it goes wrong in one of two ways almost every time: the sauce is bland and floury, or the finished dish is watery because the cauliflower wasn’t drained properly before the sauce went in.
This recipe deals with both, using a well-seasoned mature cheddar sauce and making sure the cauliflower is properly dried before it’s combined with anything.
Ten minutes under the grill gives it a proper golden, bubbling top, which is really the whole point of the dish.
Why Draining the Cauliflower Properly Is the Step Most People Skip
Cauliflower holds a surprising amount of water once it’s been boiled or steamed, and if it goes straight into the sauce without draining and resting, that water works its way out during baking and turns the finished dish thin and watery.
Letting the cooked florets sit in a colander for a few minutes, and patting them dry, removes most of that excess moisture before it ever reaches the sauce.
The cheese sauce itself needs a properly cooked-out roux and a strong, mature cheddar to avoid tasting bland.
A mild cheese melts fine but doesn’t add much flavour, whereas a mature or extra mature cheddar gives the sauce real character without needing to add more cheese than necessary.
Ingredients for Gordon Ramsay Cauliflower Cheese
- 1 large cauliflower, cut into florets
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- 200g mature cheddar, grated
- 1 tsp English mustard
- Salt and freshly ground black pepper
- 30g fresh breadcrumbs
- 30g extra cheddar, grated, for the top
How to Make Gordon Ramsay Cauliflower Cheese — Step by Step
Step 1 — Cook the Cauliflower
Bring a large pot of salted water to the boil. Add the cauliflower florets and cook for 5–6 minutes, until just tender but still holding their shape. Drain thoroughly in a colander and leave to sit for 5 minutes, then pat dry with kitchen paper.
Step 2 — Make the Roux
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
Step 3 — Add the Milk
Gradually whisk in the warmed milk, a little at a time, until fully incorporated and smooth. Continue whisking over the heat until the sauce thickens, about 5–6 minutes.
Step 4 — Add the Cheese
Remove from the heat and stir in the nutmeg, cheddar and English mustard until melted and smooth. Season with salt and pepper.
Step 5 — Combine
Preheat the grill to high. Place the drained cauliflower in a baking dish and pour the cheese sauce evenly over the top.
Step 6 — Top and Grill
Scatter the breadcrumbs and extra cheddar over the top. Grill for 8–10 minutes until deep golden and bubbling.
Step 7 — Serve
Rest for 2–3 minutes before serving.
My Top Tips for the Best Gordon Ramsay Cauliflower Cheese
Drain the cauliflower thoroughly and let it sit for a few minutes before adding the sauce, as this is what stops the finished dish turning watery.
Use a mature or extra mature cheddar, since a mild cheese won’t give the sauce enough flavour on its own.
Cook the roux for a full minute before adding the milk, to avoid a raw, floury taste in the finished sauce.
Add the cheese off the heat once the sauce has thickened, rather than while it’s still boiling, to avoid the sauce turning stringy or grainy.
Don’t overcook the cauliflower at the boiling stage, as it will continue cooking under the grill and can turn mushy if it’s already too soft going in.
Serving Suggestions
Serve as a side with a Sunday roast, alongside roast chicken or beef. It also works well as a light main course on its own with a simple green salad.
How to Store Gordon Ramsay Cauliflower Cheese
In the fridge: Store covered in the fridge for up to 3 days. Reheat in a 180°C oven for 15–20 minutes until piping hot throughout.
In the freezer: Freezes reasonably well for up to 2 months, though the cauliflower can soften further on reheating. Defrost fully in the fridge before reheating.
Gordon Ramsay Cauliflower Cheese Recipe
Ingredients
Method
- Boil cauliflower 5–6 minutes. Drain, rest, pat dry.
- Melt butter, whisk in flour, cook 1 minute.
- Gradually whisk in warm milk until thickened, 5–6 minutes.
- Stir in nutmeg, cheddar and mustard off the heat. Season.
- Pour sauce over cauliflower in a baking dish.
- Top with breadcrumbs and extra cheddar. Grill 8–10 minutes until golden.
- Rest 2–3 minutes before serving.
Notes
Frequently Asked Questions About Gordon Ramsay Cauliflower Cheese
Why is my cauliflower cheese watery?
This is almost always from not draining the cauliflower thoroughly enough before adding the sauce. Let it sit in a colander and pat it dry before combining.
Can I make this ahead of time?
Yes — assemble the dish up to a day ahead, cover and refrigerate, then grill or bake fresh when ready to serve, adding a few extra minutes if going in cold from the fridge.
Can I use a different cheese?
Yes — a mix of cheddar and Gruyère works particularly well, adding a slightly nutty depth alongside the sharpness of the cheddar.
Why is my sauce lumpy?
This usually happens when the milk is added too quickly. Add it gradually, whisking constantly, to keep the sauce smooth as it thickens.
