The Ultimate Smokey Cauliflower Cheese by Mia

The Ultimate Smokey Cauliflower Cheese by Mia

The Ultimate Smokey Cauliflower Cheese by Mia

The Ultimate Smokey Cauliflower Cheese

At Delilah, we believe that simple ingredients can create the most comforting and indulgent dishes. Our Smokey Cauliflower Cheese is a perfect example, using rich, bold flavours from some of our favourite producers.

We source our Nobleza Del Sur organic olive oil from a family-run estate in Spain, known for its exceptional quality and rich, fruity flavour. El Avion Picante Hot Smoked Paprika comes from a Spanish producer that has been crafting premium spices for generations, delivering a deep smokiness that elevates every dish. Old Smokey cheese is a standout with its bold, naturally smoked flavour, while Pitchfork Cheddar—a traditional, raw milk farmhouse cheese—adds a sharp and complex depth. To complete this indulgent dish, we recommend pairing it with Le Long Bec Touraine Chenonceaux, a beautifully crisp Sauvignon Blanc that balances the rich, cheesy goodness with its refreshing acidity.


Smokey Cauliflower Cheese

Serves 4-6 (as a side dish)

Ingredients:

  • 2 heads cauliflower, cut into florets

  • Nobleza Del Sur organic olive oil

  • 100g plain flour

  • 100g butter

  • 500-800ml milk

  • Salt & pepper, to taste

  • 1 tsp El Avion Picante Hot Smoked Paprika

  • 150g Old Smokey cheese, grated

  • 150g Tallegio
  • 350g Pitchfork Cheddar or Emmental, grated

  • 75g pancetta lardons (optional)

  • Breadcrumbs, for topping

Method:

  1. Preheat the oven to 200°C. Place the cauliflower florets on a baking tray, drizzle with Nobleza Del Sur organic olive oil, and season with salt, pepper, and smoked paprika. Roast for 20-30 minutes until tender and slightly caramelised.

  2. Meanwhile, in a saucepan, melt 75g of butter over medium heat. Once melted, whisk in the flour to form a smooth paste. Continue stirring for a few minutes until the flour is cooked through (TIP: It should smell slightly nutty, like cookies baking).

  3. Gradually add the milk, a little at a time, whisking continuously until you achieve a thick, velvety sauce—similar to the consistency of a lasagne sauce or thick double cream. Season with salt, pepper, and additional smoked paprika to taste.

  4. Stir in ¾ of the grated cheese mixture until fully melted and incorporated.

  5. Arrange the roasted cauliflower in a baking dish and pour the cheese sauce over the top.

  6. Sprinkle with breadcrumbs, the remaining cheese, and pancetta lardons if using.

  7. Bake for 10-15 minutes until golden and bubbling.


This indulgent and smoky take on cauliflower cheese is the ultimate winter comfort dish. Serve it alongside a roast dinner or as a decadent standalone side. The bold flavours of Old Smokey and Pitchfork Cheddar, combined with the smokiness of paprika, make this a truly special dish. Pair it with a crisp Le Long Bec Touraine Chenonceaux Sauvignon Blanc, available at Delilah, for the perfect balance of richness and freshness. Visit us to pick up these incredible ingredients and make this dish part of your seasonal menu!