Cauliflower Cheese with Hickory Hog
15 minutes
PREP TIME
30 minutes
COOK TIME
4-6 people
SERVINGS
Cauliflower Cheese with Hickory Hog
Smokey Rebel
4-6 people
15 minutes
30 minutes
British
Creamy. Smoky. Proper comfort food.This Smoky Cauliflower Cheese upgrades the British classic with Hickory Hog seasoning for deep savoury flavour and a subtle smoky edge.
Ingredients
1 large cauliflower, cut into florets
40g butter
40g plain flour
500ml whole milk
1½ tbsp Hickory Hog seasoning
150g mature cheddar, grated
50g mozzarella (optional, for stretch)
Directions
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Preheat oven to 190°C.
Bring a large pan of salted water to the boil.
Add cauliflower florets and cook for 5 minutes until just tender.
Drain well and allow to steam dry.
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Melt butter in a saucepan over medium heat.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk until smooth.
Simmer gently until thickened.
Stir in Hickory Hog seasoning.
Add grated cheddar and stir until melted and smooth.
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Place cauliflower into a baking dish.
Pour over cheese sauce evenly.
Top with mozzarella if using.
Bake for 20–25 minutes until bubbling and golden.
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The top should be golden and lightly bubbling around the edges. The sauce should be thick and creamy, coating the cauliflower without being watery. A spoon should pull through smoothly with visible melted cheese.
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Serve alongside roast pork, pulled pork or grilled sausages. Also works as a vegetarian main with crusty bread and a green salad.
