Sign up to the Grandma Singleton newsletter

Grandma Singleton’s Famously Strong Lancashire Cheese & Cauliflower

Serves 4 - 6




200g Grandma Singleton's Famously Strong Lancashire Cheese
30g Fresh white breadcrumbs
30g Butter, salted
30g Plain flour
5g English mustard
400ml Milk, whole
1 Cauliflower, large
1 Bay leaf
1 White onion, small
2 Black peppercorns
Salt & pepper



  1. Weigh all ingredients as listed above.
  2. Pre-heat the oven to 200 degrees C.
  3. Weigh out the ingredients as stated above, peel and roughly slice the onion, grate the cheese.
  4. Trim the cauliflower and prepare it into evenly sized florets.
  5. Pour the milk into a thick bottomed pan along with the bay leaf, peppercorns and sliced onion.  Allow the milk to come up to the boil and leave to simmer on low heat for 3-5 minutes.
  6. In a seperate pan on a low heat, warm the butter until melted and add the flour.  Keep stirring until a thick paste has formed. (This is called a Roux.)
  7. Strain the milk and slowly add it to the paste whilst stirring over a low heat at all times.  Keep stirring until a thick sauce is made and remove for the heat.
  8. Add half of the grated cheese and English mustard to the sauce, season to taste.
  9. Bring a large pan of salted water to the boil.
  10. Once rapidly boiling, carefully place the cauliflower into the pan and cook until tender. (Between 5-7 minutes - dependant on size.)
  11. Grease a large oven prof dish with a small amount of melted butter.
  12. Strain the cauliflower once cooked and carefully place in the oven proff dish.
  13. Carefully pour the sauce over the cauliflower, ensuring all florets are evenly covered.
  14. Mix the remaining cheese and breadcrumbs together and scatter evenly over the top of the dish.
  15. Bake for 20-30 minutes until golden brown in colour.