Cauliflower cheese

Cauliflower cheese is a cherished British dish that can serve as either a main course or a side for lunch or dinner. It consists of lightly boiled cauliflower pieces coated in a rich, creamy cheese sauce, typically made with mature cheddar. To enhance the flavor, you can opt for a more complex white sauce or a cheddar cheese sauce spiced with English mustard and nutmeg. The dish is then sprinkled with grated cheese—sometimes combined with breadcrumbs—and baked until it is golden and bubbly.

The origins of cauliflower cheese can be traced back to Cyprus, a former British colony, where cauliflower is believed to have originated. The influence of Béchamel sauce in Greek and Cypriot cuisine during the 19th and early 20th centuries likely contributed to the development of this dish. Some Anglo-Cypriots claim they introduced cauliflower cheese to the UK. The term "chou de Chypre" (Cyprus cabbage) from Old French hints at the vegetable's historical journey to the West during the French Lusignan rule of Cyprus.

A recipe for cauliflower with Parmesan cheese can even be found in Mrs. Beeton's Book of Household Management, first published in 1861. Traditionally, cauliflower cheese was a staple side dish at Sunday lunches during the winter, often served alongside roast meat and potatoes. Today, it is widely available as a vegetarian ready meal and is also a popular choice for pre-prepared baby food in the UK.