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Yvonne Cobb's Hot Honey, Three Cheese, Cauliflower

Yvonne Cobb's Hot Honey, Three Cheese Cauliflower

Yvonne Cobb's Hot Honey, Three Cheese Cauliflower

Cauliflower is at its best in February. If you grow your own, you could be harvesting it now. If not, you will find fresh heads in supermarkets. Cook Yvonne Cobb joined BBC Morning Live in the studio to show us how her recipe turns the humble cauliflower into a rich centrepiece, packed with flavour and layered with three cheeses, yoghurt and a drizzle of hot honey.

BBC Morning Live

Thursday 12th February 2026

BBC iPlayer

Watch on iPlayer

Serves 4 to 6

Ingredients

For the roasted cauliflower

  • 1 large cauliflower, cut into florets

  • 250g strained Greek yoghurt

  • 1 tsp salt

  • ½ tsp cayenne pepper

  • 1 tbsp chipotle paste

  • 50g grated Parmesan

  • Juice of ½ lemon

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For the cheese sauce

  • 25g butter

  • 25g cornflour

  • 1 heaped tsp Dijon mustard

  • 250ml semi skimmed milk

  • 200ml double cream

  • 100g mature Cheddar, crumbled or grated

  • 125g Manchego, or another cheese of your choice

‎

To finish

  • A drizzle of honey

Method

  1. Heat the oven to 180º fan or gas mark 6.

  2. Make the first sauce. In a large bowl, mix the Greek yoghurt with the salt, cayenne, chipotle paste and grated Parmesan. Stir in the lemon juice.

  3. Prepare the cauliflower. Turn the cauliflower upside down and cut through the stem to release the florets. Cutting through the stem helps keep the florets intact and reduces mess.

  4. Dip each floret into the yoghurt mixture until fully coated. Place on a baking tray in a single layer. Roast for 30 to 40 minutes until golden brown and tender.

  5. While the cauliflower cooks, make the cheese sauce. Melt the butter in a medium saucepan. Stir in the cornflour and cook over a medium heat until you have a light brown paste. Add the Dijon mustard.

  6. Slowly pour in the milk and double cream, stirring continuously until smooth. Let the sauce bubble gently for 1 to 2 minutes so it thickens.

  7. Add the Cheddar and Manchego, stirring until fully melted. You can swap Manchego for mozzarella, Double Gloucester, Red Leicester or even blue cheese if you prefer a stronger flavour.

  8. To assemble, place the roasted cauliflower in an ovenproof dish. Pour the cheese sauce over the top so everything is coated.

  9. Finish with a drizzle of honey. The sweetness balances the heat from the chipotle, cayenne and mustard.

  10. Bake for a further 10 minutes if you want a deeper golden top, or serve straight away while hot and bubbling.