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Ingrid’s Purple cauliflower cheese

I’ve never met anyone who doesn’t love cheese. Well, not in New Zealand anyway. Kiwi women freak out when they get pregnant, and soft cheese is off the menu. I know it’s not the best for the waistline, budget line or health line, but Vanessa and I aren’t known for our diet food or dieting full stop. We prefer to exercise more rather than cut down on food – although neither seems to be happening right now, between the kids, the jobs, and the blog. I’m sorry, actually I’m not, but to those out there who may be offended by this – I just don’t think boiled vegetables taste that great! They need help from olive oil, wholegrain mustard, roasting, butter, honey or toasted nuts perhaps and absolutley definately CHEESE. Now about that Purple cauliflower, who would have thought. It’s come about due to selective breeding – where different strains have been cross breed and cross bred until this strain has been created. They taste the same as white cauli’s, but have been created to add a bit of colour to your dinner plate. Well, thank you Mr Scientist, I think.

Ingrid’s purple cauliflower cheese
Prep time

Cook time

Total time


Recipe type: Vegetables/ sides
Serves: 4-6

What you need
  • 1 cauliflower, whole
  • 25 g butter
  • 2 tablespoons Edmonds plain baking flour
  • 2 cups milk
  • ¾ cup grated tasty cheese
  • salt
  • white pepper
  • ½ teaspoon dry mustard

How to make
  1. Cook cauliflower in boiling salted water until tender
  2. While cauliflower is cooking, melt the butter in a saucepan
  3. Stir in flour and cook until frothy
  4. Gradually add milk, stirring constantly until mixture boils and thickens
  5. Remove from heat.
  6. Add ½ cup of the cheese, salt and pepper to taste, and mustard
  7. Drain cauliflower and transfer to an oven proof serving dish
  8. Pour sauce over the cauliflower
  9. Sprinkle with remaining cheese
  10. Cook at 190°C for 20 minutes or until golden

Notes + adaptions

As the pictures show, I used purple cauliflower, and I also upped the amount of dry mustard (powder) to 1tsp. I also didn’t have enough milk, so I added 1/2 cup cream, right at the end just before I took the pot off the heat (you don’t want the cream to split – which will happen if it’s too hot). It resulted in the sauce being creamier (which was great!) I added grated parmesan cheese and a sprinkle of panko breadcrumbs to the top.

Comments (7)


7 Responses

  1. Anything covered in cheese tastes good. Cauliflower cheese is an all time favourite, because it’s a healthy way to eat cheese right? I have never seen purple cauliflower but its so pretty I must find some! Great recipe 🙂

    • Ingrid Opera says:

      Hi Brooke, If your looking for purple cauli’s you might also discover green and yellow ones too! They do look amazing – you won’t believe quite how bright they are. Ingrid

  2. Nothing beats cheesy cauliflower in the winter…yum

  3. Ah – another kiwi brought up on (over) boiled plain veggies? Something I never make for myself but sadly my dear Mum still cooks them that way – this contributes to me taking over her kitchen whenever I stay with the Folks!

    The purple cauli cheese looks wonderful, just rigt for June in Wellington. Happy Cooking,


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