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Cauliflower Cheese

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This rich and creamy cauliflower cheese features roasted florets coated in a silky, golden cheese sauce and baked until bubbling—perfect as a side or a comforting vegetarian main.

Ingredients

Roasted Cauliflower:

1 kg / 2 lb cauliflower florets (1 large or 1.5 medium heads)

2 tbsp extra virgin olive oil

1/2 tsp sea salt

1/8 tsp black pepper

Cheese Sauce (Mornay):

60g / 4 tbsp unsalted butter

3½ tbsp plain (all-purpose) flour

1 cup full-fat milk

1 cup cream (or use all milk)

1/2 tsp kosher salt

1/4 tsp nutmeg (freshly grated preferred)

1 cup Red Leicester cheese, grated (or cheddar)

1/2 cup Gruyère cheese, grated (or other good melting cheese)

Topping:

1/2 cup Red Leicester cheese, grated

1/2 cup Gruyère cheese, grated

Instructions

1. Roast the Cauliflower:

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

Toss cauliflower florets with oil, salt, and pepper. Spread on a tray and roast for 20 minutes until lightly browned but still firm.

Reduce oven to 180°C / 350°F.

2. Make the Cheese Sauce:

Heat milk and cream until hot.

In a saucepan, melt butter, then stir in flour and cook for 3 minutes to form a roux.

Slowly whisk in hot milk/cream mixture, starting with half. Stir until smooth and thickened.

Remove from heat, add salt, nutmeg, and cheeses. Stir until melted into a thick sauce.

3. Combine & Bake:

Add roasted cauliflower to the cheese sauce and toss to coat.

Transfer to a 2L / 2 qt baking dish.

Top with remaining cheeses and bake at 180°C / 350°F for 30 minutes until golden and bubbling.

Let rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

Cheese Alternatives: Use cheddar, Swiss, Emmental, Jarlsberg, or Colby if Red Leicester or Gruyère are unavailable.

Texture Tip: Roasting cauliflower adds better flavor and texture than boiling.

Make-Ahead: Prepare up to the baking step, refrigerate, then reheat slightly and bake as directed.

Storage: Refrigerate leftovers for 3–4 days. Freezing not recommended for best texture.