Cauliflower Cheese
User Reviews
5
Cauliflower Cheese
Description
Roasting the cauliflower at a high temperature before adding it to the cheese sauce creates a slightly firm texture with some caramelized color, enhancing the overall flavor. The Mornay sauce is built from a butter and flour roux, combined with heated milk and cream to ensure a velvety base. Incorporating grated Red Leicester and Gruyère cheeses into the sauce adds depth and smooth meltiness. Nutmeg and salt round the seasoning, delivering a balanced savory note.
The dish is assembled by mixing the roasted cauliflower with the cheese sauce, then topped with additional cheeses for baking to achieve a lightly browned, bubbly surface. This comforting recipe pairs well with roasted meats or can be served as a rich vegetarian casserole.
Leftovers keep well refrigerated for several days but freezing is not recommended to preserve the sauce's texture. For best flavor, grate cheese freshly rather than using pre-shredded varieties. The recipe can be made ahead by combining the cauliflower with sauce and refrigerating before baking.
Ingredients
Roasted cauliflower:
- 1kg / 2 lb cauliflower 1 very large, 1 1/2 medium or 2 small cauliflower heads, Note 1, florets
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt sea salt
- 1/8 tsp black pepper
Cheese sauce (Mornay sauce):
- 60g / 4 tbsp butter unsalted
- 3½ tbsp flour , plain / all-purpose
- 1 cup milk (full fat best)
- 1 cup cream (or more milk)
- 1/2 tsp salt kosher salt, cooking
- 1/4 tsp nutmeg freshly grated is best, powder
- 1 cup Red Leicester cheese (or cheddar), grated (Note 2)
- 1/2 cup gruyere cheese , grated (or other melting cheese of choice, Note 2)
Topping:
- 1/2 cup Red Leicester cheese (or cheddar), grated (Note 2)
- 1/2 cup gruyere cheese , grated (or other melting cheese of choice, Note 2)
Instructions
Roasted cauliflower:
- Preheat oven to 220°C / 430°F (200°C fan).
- Toss cauliflower in oil, salt and pepper. Spread on a large tray.
- Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
- Turn oven down to 180°C/350°F.
Cheese sauce (Mornay sauce):
- Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
- Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
- 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.
- 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.
- Mix in cauliflower: Add cauliflower and toss to coat in the sauce.
Bake:
- Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
- Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
- Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
- Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!
Notes
- Use freshly grated cheese instead of pre-shredded for a smoother sauce texture.
- Leftover cauliflower cheese keeps 3–4 days in the fridge; freezing is not advised.
- Make ahead by mixing cauliflower with sauce and refrigerating; bake when ready to serve.
- Choose a large cauliflower to yield about 1 kg of florets for this recipe.
- Red Leicester cheese provides good flavor and color; substitute with cheddar if unavailable.
- Gruyère adds nutty flavor and excellent melting quality; other alpine cheeses can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 as a side
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604cal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 52g | 80% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 876mg | 37% |
| Potassium | 758mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 97mg | 108% |
| Calcium | 495mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
