Cauliflower Cheese

Side
  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 2h

Servings: 6-8

Source

Ingredients

  • 1 large cauliflower (about 1.2 kg), cut into medium florets
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 50g unsalted butter
  • 50g plain flour
  • 500ml whole milk, warmed
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 100g mature Cheddar, grated
  • 50g Gruyère (or Parmesan), grated
  • 1 tbsp fresh parsley, finely chopped
  • Salt and pepper, to taste
  • 40g fresh breadcrumbs (or panko for extra crunch)
  • 20g mature Cheddar, grated
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 200 °C (180 °C fan). Toss the cauliflower florets with olive oil, salt and pepper, and spread on a large baking tray in a single layer. Roast for 25–30 minutes, turning halfway, until the edges are golden and slightly crisp. This removes excess moisture and gives a nuttier flavour than boiling.
  2. Melt the butter in a medium saucepan over a medium heat and let it brown for extra flavour. Add the flour and cook for 1–2 minutes, stirring constantly, to make a roux. Gradually whisk in the warm milk, a little at a time, to avoid lumps. Continue cooking for 5–7 minutes, stirring, until thickened and smooth. Stir in the Dijon mustard, Worcestershire sauce, Cheddar, Gruyère, and parsley until melted and combined. Season with salt and pepper to taste.
  3. Lower the oven to 190 °C (170 °C fan). Transfer the roasted cauliflower to a lightly buttered ovenproof dish (about 20 × 25 cm). Pour the cheese sauce evenly over the cauliflower, making sure it’s well coated.
  4. In a small bowl, mix the breadcrumbs with Cheddar, olive oil and parsley. Scatter evenly over the top of the sauce.
  5. Bake for 20–25 minutes, until the sauce is bubbling and the topping is golden and crisp. If you like it extra browned, give it an extra 2–3 minutes under the grill at the end.

Serving Tip

Let the cauliflower cheese rest for 5 minutes before serving so the sauce thickens slightly. It pairs beautifully with a Sunday roast, sausages, or a green salad if served as a main.

Make ahead version

If you want to make it ahead of time then cool the cauliflower to remove temperature after roasting, and the same with the cheese sauce before assembling. Do not include the topping either. Take it out the fridge about 45 minutes before you need to cook it, add the topping and bake at the normal temperature for an extra 5 minutes.