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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.
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
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.
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.
Find it online: https://allrecipesmade.com/cauliflower-cheese/