Slow Cooker Cauliflower Cheese

4.93 from 13 votes

Slow Cooker Cauliflower Cheese

Slow cooker cauliflower cheese is a delicious side dish or veggie main that works well with roast dinners and is perfect for the colder months.

Course Main Course, Side Dish

Cuisine British

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 316kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

1 head cauliflower 1 whole, leaves removed (approx 400 g / 1 lb)
40 g butter
40 g plain flour (all-purpose flour)
450 ml milk I use semi-skimmed / half-fat
100 g cheddar cheese grated
1 tsp mustard English or Dijon

UK Measurements - US Measurements

Instructions

Break the cauliflower into florets, removing the thick base stem. Put the florets in the slow cooker pot.
1 head cauliflower
Melt the butter in a saucepan, then stir in the flour, to form a roux. Mix well and cook for 1-2 minutes, stirring constantly.
40 g butter, 40 g plain flour (all-purpose flour)
Off the heat, stir in the milk little by little, ensuring that each amount of milk is fully combined before you add more. Once all the milk has been added, return the pan to a low heat and bring to a simmer, stirring continuously. This will take approx. 5-10 mins.
450 ml milk
Once the sauce has come to a simmer, it will have thickened up nicely. Take the pan off the heat, stir in two thirds of the cheese, and the mustard.
100 g cheddar cheese, 1 tsp mustard
Your cheese sauce is now ready to use.
Pour the cheese sauce over the cauliflower in the pot, covering it all fully.
Put the remaining grated cheese over the top.
Put the lid on, with a tea towel tucked under the lid (sides folded up) and cook on high for 2-3 hours or until the cauliflower is cooked and the cheese on top has melted and started to brown. Serve.

Notes

Storage

Allow the cauliflower cheese to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months. Note that the sauce can become thin and watery and the cauliflower can become mushy after freezing. So it is best not to freeze cauliflower cheese where possible.

FAQ

Why does cauliflower cheese go watery?

Cauliflower cheese can go watery if the cauliflower is overcooked or not fully drained (when par-boiled). To avoid this, only cook the dish until the cauliflower is tender. In this recipe we don't precook the cauliflower so there is no need to drain it before you combine it with the cheese sauce.

Why does my cauliflower cheese sauce split?

This can happen if you add the cheese while the sauce is on too high a heat. The cheese only needs to melt into the white sauce, at a low temperature. In fact if you stir the cheese into the sauce off the heat right after bringing it to a simmer, this will be hot enough for the cheese to melt without splitting.

Nutrition