Description
A comforting and classic Cauliflower Cheese recipe featuring tender cauliflower florets baked in a rich, creamy cheese sauce made with a blend of Red Leicester and Gruyère cheeses. Perfect as a hearty side dish that brings warmth and indulgence to any meal.
Ingredients
Scale
Vegetables
- 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
Cheese Sauce
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 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 kosher salt (cooking salt)
- 1/4 tsp freshly grated nutmeg powder
- 1 cup Red Leicester cheese, grated (or cheddar)
- 1/2 cup Gruyère cheese, grated (or other melting cheese of choice)
Instructions
- Prepare the Cauliflower: Preheat your oven to 190°C (375°F). Wash and cut the cauliflower into florets. Place the florets in a large pot of boiling salted water and cook for about 8-10 minutes until just tender but still firm. Drain well and set aside.
- Make the Cheese Sauce: In a medium saucepan, heat the olive oil and butter over medium heat until melted. Whisk in the flour to make a roux and cook for about 2 minutes, stirring constantly to avoid browning. Gradually whisk in the milk and cream, stirring continuously until the sauce thickens and becomes smooth. Season with sea salt, pepper, and freshly grated nutmeg. Remove from heat and stir in half of the grated Red Leicester and Gruyère cheeses until melted and combined.
- Assemble and Bake: Transfer the cooked cauliflower florets to a buttered baking dish. Pour the cheese sauce evenly over the cauliflower. Sprinkle the remaining grated cheeses on top. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling. Remove from the oven and let it cool slightly before serving.
Notes
- Use full fat milk and cream for the richest, creamiest sauce.
- The combination of Red Leicester and Gruyère cheeses provides depth of flavor and a great melting texture, but feel free to substitute with cheddar and other melting cheeses.
- You can prepare the cauliflower a day ahead and assemble the dish just before baking.
- For a crispy topping, sprinkle some breadcrumbs on top before baking.
- This dish yields about 5-6 servings as a side.
