Cheesy Beery Cauliflower Bake

This is cauliflower cheese gone mad. It has an almost soup quality as there is loads of gorgeous sauce that just has to be mopped up with chunks of fresh bread. Warming and comforting, this will become a dinner time favourite. Trust me, there will be very little conversation going on around the table when you serve it and it doesn’t last long, so if you are the cook, make sure you serve yourself first so that you definitely get some!



  1. 1 cauliflower, cut into small florets

  2. 2 leeks, sliced

  3. 3 large mushrooms, sliced

  4. 600g of ready made cheese sauce

  5. 150g Grated cheese

  6. 200ml of your favourite hoppy beer (needs a citrus tang or strong hoppy flavour)

  7. Salt and pepper to taste

  8. Fresh bread - lots of it



  1. Preheat oven to 200C.

  2. Set a pan of water to boil whilst preparing the vegetables. Ensure the cauliflower florets are bite size. 

  3. Once the water is boiling, add the cauliflower and cook for about 10 minutes.

  4. Gently fry the leeks and mushrooms in a glug of oil.

  5. Once the leeks and mushrooms are soft, add the cheese sauce and mix thoroughly. Don’t worry if it looks a little unappetising at this point - go with it.

  6. Slowly add the beer to the sauce mix - stir thoroughly and go slow or you will get a lumpy sauce.

  7. Gently simmer the sauce until the cauliflower is done.

  8. Strain the cauliflower and add to the sauce. 

  9. Mix and the pour into a deep baking dish. This will bubble
    a lot and go over the sides making a hideous mess unless
    it is contained in a deep enough dish.

  10.  Cover with a generous amount of grated cheese.

  11.  Bake in the oven for about 45 minutes or until the top is
    crispy and golden.

  12.  Now serve in bowls with chunks of fresh bread and maybe whats left of those bottles or cans of hoppy beer.


Serves: 2 as a main or 6 as starter

Preparation Time - 20 minutes

Cooking Time - 45 minutes