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Home / Recipes
Beany Cauliflower Cheese
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Rated 4.3 by 57 users.

Beany Cauliflower Cheese

Cauliflower cheese is a festive classic. But this oozy, cheesy bake is made even more indulgent with our ULTRA creamy Queen Butter Beans. It's a bean feast in it's own right, but equally delicious served alongside some fresh greens, roasted tomatoes with a hint of sherry vinegar, or as a side for your Sunday roasts. 

Feeds: 2-4
Takes: 1 hours
V
G*

Ingredients

1 jar Queen Butter Beans - with their bean stock

1 large head of cauliflower, cut into large florets

 2 tbsp olive oil 40g parmesan cheese or veggie alternative, grated 40g butter  40g plain flour  400ml milk 

2 tsp English mustard

 100g mature cheddar, grated (this is also a great recipe for using up odds and ends of cheese in your house - so replace with whatever you have!) A pinch of freshly grated or ground nutmeg 2 handfuls of breadcrumbs (we like fresh or panko)

30g pumpkin or sunflower seeds

15g parsley, roughly chopped (optional)

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 220°C/200°C fan.

2

Tip the cauliflower into a large, shallow baking dish and toss with the oil and a pinch of salt. Scatter with two-thirds of the Parmesan and roast for 25 minutes until crisp, golden and starting to char.

3

Meanwhile, make the cheese sauce. Melt the butter in a medium saucepan over a medium heat. Once melted, stir in the flour until you have a paste. Reduce the heat to a simmer and add the milk a splash at a time, stirring continuously until you have a smooth sauce that has thickened slightly.

4

Stir in the mustard and nutmeg along with about two-thirds of the grated Cheddar. Season to taste.

5

Tip the beans and their stock into the cheese sauce and mix well to combine. Remove the cauliflower from the oven and pour the beany, cheesy sauce over the top, ensuring the florets are fully coated. Scatter over the breadcrumbs and seeds, followed by the remaining Parmesan and Cheddar. Bake for 20–25 minutes until bubbling, crisp and golden.

6

Serve the tomatoes with the cauliflower cheese bake, garnished with parsley for freshness, and some crisp salad leaves.

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