Description
This classic Cauliflower Cheese recipe features perfectly roasted cauliflower tossed in a rich, creamy Mornay sauce made with a blend of Red Leicester and Gruyère cheeses, then baked until bubbly and golden. It’s a comforting vegetarian dish that combines tender cauliflower with a cheesy, velvety sauce, ideal for a cozy meal or side dish.
Ingredients
Scale
Roasted cauliflower:
- 1 kg / 2 lb cauliflower florets (from 1 very large, 1½ medium, or 2 small cauliflower heads)
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 1/8 tsp pepper
Cheese sauce (Mornay sauce):
- 60 g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup milk (full fat preferred)
- 1 cup cream (or additional milk)
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg powder
- 1 cup Red Leicester cheese (or cheddar), grated
- ½ cup Gruyère cheese, grated (or other melting cheese)
Topping:
- ½ cup Red Leicester cheese (or cheddar), grated
Instructions
- Preheat Oven: Preheat your oven to 220°C / 430°F (200°C fan) ensuring a hot environment for roasting the cauliflower evenly.
- Prepare Cauliflower: Toss cauliflower florets in extra virgin olive oil, sea salt, and pepper until well coated. Spread evenly on a large baking tray, making sure florets are not overcrowded.
- Roast Cauliflower: Place the tray in the oven and roast for 20 minutes without turning. The cauliflower should develop a slight color but remain a bit firm. Once done, remove from the oven.
- Lower Oven Temperature: Reduce the oven temperature to 180°C / 350°F to prepare for baking later.
- Heat Milk and Cream: Heat milk and cream until hot, either on the stovetop or using a microwave, to help incorporate smoothly into the sauce.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for 3 minutes, stirring regularly to remove the raw flour taste and form a smooth paste.
- Add Milk Gradually: While stirring constantly, pour in half the hot milk and whisk until the mixture thickens. Then add the remaining milk, continue stirring and cooking for 1 minute until the sauce can coat the back of a wooden spoon thickly.
- Add Cheese and Seasoning: Turn off the stove but leave the pot on the burner. Stir in kosher salt, freshly grated nutmeg, Red Leicester, and Gruyère cheeses. The sauce will thicken to a creamy consistency.
- Toss Cauliflower in Sauce: Add the roasted cauliflower to the cheese sauce and toss thoroughly to coat all florets evenly with the cheesy mixture.
- Transfer to Baking Dish: Pour the cauliflower and sauce mixture into a 2L / 2 qt baking dish (approximately 30 x 20 x 5 cm or 12 x 8 x 2 inches).
- Add Cheese Topping: Sprinkle the additional grated Gruyère followed by Red Leicester cheese evenly over the top of the cauliflower mixture.
- Bake the Dish: Place the baking dish in the oven and bake at 180°C / 350°F for 30 minutes. Bake until the cheese is melted, bubbly, and golden brown.
- Serve: Optional – sprinkle chopped parsley for garnish. Allow the dish to stand for 5 minutes before serving to let it set slightly.
Notes
- Cauliflower: A large cauliflower (~1.25 kg / 1.5 lb) will yield about 1 kg / 2 lb of florets. For tips on cutting cauliflower florets with minimal mess, refer to online tutorials.
- Cheese: Grate your own cheese to avoid anti-caking agents found in pre-shredded cheese, which can affect sauce texture. When measuring by cups, pack grated cheese tightly for accuracy.
- Storage: Leftovers keep well in the fridge for 3 to 4 days. Freezing is not recommended as the texture degrades.
- Make Ahead: You can prepare the cauliflower and sauce ahead by cooling the cauliflower fully, tossing it in the sauce, and storing in a container. Reheat slightly before baking as directed.
- Nutrition Modification: To reduce calories, substitute cream with more milk and reduce cheese quantities. Each ½ cup (50 g) less cheese cuts about 40 calories per serving.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 500
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 85 mg
