Description
This Cauliflower Cheese recipe is a luxurious, comforting dish that features roasted cauliflower smothered in a rich, creamy Mornay cheese sauce, then baked until bubbling and golden. Perfect as a hearty side or a vegetarian main, it combines the nutty flavor of roasted cauliflower with the indulgent richness of red Leicester and gruyère cheeses for a classic British comfort food experience.
Ingredients
Scale
Roasted Cauliflower:
- 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/8 tsp pepper
Cheese Sauce (Mornay Sauce):
- 60g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup full fat milk
- 1 cup cream (or more milk)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp freshly grated nutmeg powder
- 1 cup Red Leicester cheese (or cheddar), grated
- 1/2 cup gruyère cheese (or other melting cheese of choice), grated
Topping:
- 1/2 cup Red Leicester cheese (or cheddar), grated
Instructions
- Roast Cauliflower: Preheat your oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets in olive oil, sea salt, and pepper, then spread them out evenly on a large tray. Roast for 20 minutes without turning until they develop some color but still retain a bit of firmness. Remove from oven and lower the oven temperature to 180°C / 350°F.
- Heat Milk and Cream: Heat the milk and cream until hot, either on the stovetop or in a microwave, preparing for the sauce.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Add the flour and stir regularly, cooking for about 3 minutes to cook out the raw flour taste.
- Add Milk to Roux: Gradually pour in half of the heated milk while stirring continuously. Once this thickened mixture (roux) dissolves smoothly, add the remaining milk. Keep stirring and cooking for about a minute until it thickens enough to coat a wooden spoon.
- Add Cheese and Seasoning: Turn off the heat but leave the pot on the stove. Stir in the cooking salt, freshly grated nutmeg, and both types of cheese. The cheese will melt into the sauce, thickening it further.
- Combine Cauliflower and Sauce: Add the roasted cauliflower to the cheese sauce and toss gently to coat all florets evenly.
- Prepare for Baking: Transfer the cauliflower and cheese mixture into a 2L / 2qt baking dish (approximately 30 x 20 x 5cm or 12 x 8 x 2 inches).
- Add Cheese Topping: Sprinkle the remaining grated gruyère cheese followed by the red Leicester cheese evenly over the top.
- Bake: Bake in the preheated oven at 180°C / 350°F for 30 minutes until the cheese topping is melted, bubbly, golden, and the cauliflower is tender.
- Serve: Optionally sprinkle with fresh parsley. Allow the dish to stand for 5 minutes before serving to set slightly and enhance flavors.
Notes
- Cauliflower: Use a large cauliflower (~1.25kg / 1.5lb) to yield the required 1kg / 2lb of florets. For cleaner florets, see specialized cutting tips to minimize mess.
- Cheese: Freshly grate your cheeses rather than buying pre-shredded varieties to avoid anti-caking agents that can affect sauce texture. If measuring by cups, pack grated cheese tightly.
- Storage: Leftovers can be stored covered in the fridge for up to 3 to 4 days. Freezing is not recommended as texture and taste may degrade.
- Make Ahead: Cool the roasted cauliflower completely, toss in the cheese sauce, and store in an airtight container. When ready to cook, gently reheat to mix well, transfer to a baking dish, top with cheese, and bake as directed.
- Nutrition: This recipe is rich and indulgent, reflective of steakhouse quality with cream and premium cheeses. Substitute cream with milk to reduce calories to about 460 per serving. Removing ½ cup (50g) of cheese reduces calories by around 40 per serving.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 510
- Sugar: 5g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 120mg
