Zero-waste Cauliflower Cheese

This cauliflower cheese uses both the cauliflower florets, stalk and leaves. It is comfort food at its best, simple to make and relatively quick too.


  • No dijon mustard? Use English mustard instead. 
  • Vegan? Use plant based dairy cheese and milk.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4


1 Cauliflower

50 g Unsalted butter

50 g Plain flour

500 ml Milk of choice

200 g Cheddar (grated )

1 tsp Dijon mustard

a pinch of Ground nutmeg 

Salt & pepper


  1. Prepare the cauliflower: Preheat the oven to 200C/180c fan/6 gas mark. Break the cauliflower into large florets, cut the stalk into small chunks and roughly chop the leaves. Boil the cauliflower florets and stalk for 5 minutes, until just tender. Drain and Pack the florets, stalk and leaves into a snug fitting oven proof pan or dish.
  2. Make the cheese sauce: Melt the butter in a saucepan over a low heat. Add the flour and whisk until a paste forms. Cook for a minute then gradually add the milk, whisking constantly until you have a thick sauce. Turn off the heat and stir in 150 g of grated cheddar, nutmeg and mustard. Season to taste with salt and pepper.
  3. Cook the cauliflower cheese: Pour the cheese sauce over the cauliflower. Sprinkle with the extra grated cheddar and bake in the oven for 20-25 minutes, or until golden on top.
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months. 


Add the leftover cauliflower cheese into a food processor with a splash of water and blend until smooth to make the most comforting and warming pasta sauce.