Green Romanesco Cauliflower Cheese

A few months back, while chatting with friends, I bemoaned my lack of adventurousness, inventiveness and originality when it comes to cooking vegetables at home. One of my friends disappeared momentarily, and returned with a copy of The Farm Shop Cookbook by Christine McFadden, which she kindly gifted me.

A few weeks later, I got my hands on a beautifulĀ Romanesco cauliflower (also known as Romanesco broccoli) with it’s vivid lime green hue and compelling naturally fractal spiral heads.

What to do with it?

The Farm Shop Cookbook revealed a recipe for Green Cauliflower Cheese with Blue Vinny and Tomatoes. We decided to subsitute Stilton for the Blue Vinny and omitted the tomatoes and breadcrumbs for a pared down version.

Green Romanesco Cauliflower Cheese with Stilton and Parmesan

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 Romanesco cauliflower (ours was approximately 500g)
  • 30 g unsalted butter
  • 2 tbsp plain flour
  • 300 ml milk
  • Ā¼ tsp English mustard
  • 100 g Stilton cheese
  • salt
  • pepper
  • "some" grated Parmesan cheese


  • Cut the Romanesco into pieces, discarding the tough stalks.
  • Microwave (or steam, as per the original instructions) until only just tender and set aside.
  • Preheat the oven to 180 degrees C.
  • Melt the butter over low heat. 
  • Sprinkle in the flour and cook, stirring, for about 2 minutes until very smooth.
  • Heat the milk in a separate pan until it starts to bubble, then gradually whisk it into the flour mixture.
  • Remove from the heat and stir in the mustard, seasoning and Stilton. 
  • Stir until the cheese has melted completely into the sauce.
  • Pour / mix the sauce with the Romanesco.
  • Grate parmesan over the top.
  • Bake for 20 minutes until golden and bubbling.

We had this with a lovely roast rib of beef and some roast potatoes (also from the box).

Absolutely delicious and we’ll definitely be making green cauliflower cheese again!

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17 Comments to "Green Romanesco Cauliflower Cheese"

  1. fran39

    Looks utterly delicious and perfect for a frosty day. For the best blue cheese sauce ever, try it with Beenleigh Blue.

  2. Kavey

    Dom, the cauli tasted the same to me, but loved the switch to blue cheese in the sauce, that worked really well for me. Delicious!

    Fran, not tried that one, thanks for the tip!

  3. Sharon

    Yummy – this looks great! I also made Romanesco cheese the other week, with cheddar and Parmesan. I really like Romanesco – I find it has a nicer texture and taste to cauliflower. Will also be having it again – may give it a go with stilton and mustard next time as it does sound so delicious.

  4. Liz

    They had lime green romanescos and purple ones too in my green grocers today – 89p each – unbelievable! and grown round the corner – so this is definitely on the menu soon as is Ottolenghi's cauliflower cake…

  5. Kavey

    Sharon, yes I liked the texture too, it was firmer, though that could just be down to it being young and freshly picked? Shall have it again, for sure.

    Helen, ooooh yes fractal tartiflette – ace!

    Liz, oooh purple ones. Do take some photos?

  6. Lisa

    The purple cauliflowers tend to leach their colour out so steaming is the best way. Or, ooh, deep frying in pakora batter. *dreams a bit*

    My pa in law calls the romanesco pert. Because it is. *grin* Lovely stuff.

  7. azelias kitchen

    Just reading what Lisa said about deep-frying in pakora batter would be a good way for me too, but then Kavey smothering it with lovely cheese..well who can resist that?

    I think they have a great colour too, great pairing with purple broccoli don't you think? The lime and purple…

  8. Lisa

    Pakoras have a way of entering the brain and then sitting there, prodding you, until you give in and make some.

    Now I'm thinking of roasted pert. Or roasted purple cauliflower!


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