Pesto Cauliflower Cheese


  • 1 cauliflower, medium
  • 30g plain flour
  • 30g butter
  • 500ml milk
  • Salt
  • Black pepper
  • 100g cheddar
  • 2 tbsp parsley, chopped
  • 2 tbsp Sacla’ Classic Basil Pesto
  • 1 handful Parmesan


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Bring a large pan of salted water to boil and cook the cauliflower for 5 minutes, until just tender
  3. Drain well and tip into a baking dish
  4. Tip the flour, butter and milk into a large saucepan
  5. Place over a medium heat and stir continuously with a whisk for 5 - 10 minutes until the sauce starts to bubble
  6. At this point, lower the heat right down and simmer for 5 minutes stirring occasionally
  7. Season with salt and pepper, then remove from heat and stir in most of the cheddar, reserving some for the topping
  8. Stir in parsley and Sacla’ Pesto. Pour the sauce over the cauliflower
  9. Sprinkle with the remaining cheddar and the Parmesan
  10. Place on a baking tray and bake in the oven for 20 minutes until golden and bubbling
Serves: 2Cooking time: Share recipeReview this recipe


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Hoped to try this recipe this evening, however, on closer look cheddar cheese is mentioned in the method but not in the ingredients. How much cheddar do I need?


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