Cauliflower Cheese Sauce Jamie Oliver

As seen on his Channel 4 series, Keep Cooking Family Favourites, Jamie Olivers cauliflower cheese pasta is a great way to get the kids eating more veg.

With pared back ingredients lists and easy-to-follow instructions, youll find plenty of quick and easy dinner solutions

Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.

Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

ENERGY 450kcal FAT 11.5g SAT FAT 4.3g PROTEIN 18.9g CARBS 75.4g SUGARS 8.8g SALT 0.6g FIBRE 5g

The best cauliflower & broccoli cheese

With a crunchy almond breadcrumb topping

Cauliflower Cheese Sauce Jamie Oliver

With a crunchy almond breadcrumb topping

  • Calories 270 14%
  • Fat 15.4g 22%
  • Saturates 6.8g 34%
  • Sugars 8.2g 9%
  • Salt 0.6g 10%
  • Protein 14.6g 29%
  • Carbs 19.4g 7%
  • Fibre 4.4g
  • 2 cloves of garlic
  • 50 g unsalted butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • 500 g fresh or frozen broccoli
  • 75 g mature Cheddar cheese
  • 1 kg fresh or frozen cauliflower
  • 2 slices of ciabatta or stale bread
  • 2 sprigs of fresh thyme
  • 25 g flaked almonds
  • olive oil
  • More Recipes from Jamie Oliver: 7 Ways

    Cauliflower Cheese Sauce Jamie Oliver

    Cauliflower Cheese Sauce Jamie Oliver

    FLAVOUR BOOST Crunchy breadcrumbs like this are a joy, and would work on anything from salads to soups and stews, adding a nice bit of texture and extra flavour. EASY SWAPS The principle of the sauce can be embraced with your favourite veg, go orange with carrot or squash, or green with broccoli, have fun with it!


    Why does my cauliflower cheese sauce go watery?

    Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.

    Why is my cauliflower au gratin watery?

    If you overcook it at this stage, your gratin can end up quite watery. Make it gluten-free by using GF breadcrumbs for the topping. Make it vegetarian by omitting the bacon. Drain the cauliflower well before adding it to the baking dish.

    How do you keep cauliflower cheese from cracking?

    Cooking the cauliflower cheese at too high a temperature can sometimes cause the cheese to split, resulting in a slightly oily, grainy texture. What is this? A split sauce can also be avoided by removing the sauce from the heat before adding the cheese.

    What tastes good with cauliflower?

    This versatile veg is delicious any way you cook it, and its mellow flavor acts like a canvas for aromatics and spices, and it works well with salty elements like anchovies, olives and capers, as well as rich, smoky bacon and speck. Cauliflower also plays nicely with cream, butter, eggs, and nuts, too.

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