Cauliflower Cheese

Name: Cauliflower Cheese
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, British
Ingredients: 1kg / 2 lb cauliflower florets ((1 very large, 1 1/2 medium or 2 small cauliflower heads, Note 1)); 2 tbsp extra virgin olive oil; 1/2 tsp sea salt; 1/8 tsp pepper; 60g / 4 tbsp unsalted butter; 3½ tbsp flour (, plain / all-purpose); 1 cup milk ((full fat best)); 1 cup cream ((or more milk)); 1/2 tsp cooking salt ((kosher salt)); 1/4 tsp nutmeg powder ((freshly grated is best)); 1 cup Red Leicester cheese ((or cheddar), grated (Note 2)); 1/2 cup gruyère cheese (, grated (or other melting cheese of choice, Note 2)); 1/2 cup Red Leicester cheese ((or cheddar), grated (Note 2))

15 steps

Prep:10minCook:1h

Recipe video above. Most people think of this British classic as a side dish, but as far as I'm concerned, it's equally worthy as a main!Most recipes will have you just boil the cauliflower, but it's honestly so much tastier roasted. As for the cheese? I've gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!

Updated at: Thu, 17 Aug 2023 06:31:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories561.5 kcal (28%)

Total Fat47.6 g (68%)

Carbs17.4 g (7%)

Sugars8.3 g (9%)

Protein19.7 g (39%)

Sodium775.1 mg (39%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1kgcauliflower florets

1 very large, 1 1/2 medium or 2 small cauliflower heads

2 Tbspextra virgin olive oil

½ tspsea salt

⅛ tsppepper

60gunsalted butter

3 ½ Tbspflour

plain / all-purpose

1 cupmilk

full fat best

1 cupcream

or more milk

½ tspcooking salt

kosher salt

¼ tspnutmeg powder

freshly grated is best

1 cupRed Leicester cheese

or cheddar, grated

½ cupgruyère cheese

grated, or other melting cheese of choice

½ cupred leicester cheese

or cheddar, grated, note 2 ))

Instructions

Step 1

Preheat oven to 220°C / 430°F (200°C fan).

Step 2

Toss cauliflower in oil, salt and pepper. Spread on a large tray.

Step 3

Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.

Step 4

Turn oven down to 180°C/350°F.

Step 5

CHEESE SAUCE (MORNAY SAUCE):

Step 6

Heat milk: Heat milk and cream until hot – either on the stove or in microwave.

Step 7

Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.

Step 8

Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.

Step 9

Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.

Step 10

Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

Step 11

BAKE:

Step 12

Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").

Step 13

Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.

Step 14

Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.

Step 15

Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!