Cauliflower Cheese Crumble Recipe

Introduction

Cauliflower cheese crumble is a comforting twist on a classic favorite, combining tender roasted cauliflower with a rich, cheesy sauce and a crunchy, savory oat crumble topping. This dish is perfect as a warming main or a hearty side that everyone will love.

Ingredients

• 1 cauliflower
• 2 tbsp olive oil
• 50g salted butter
• 4 anchovies
• 50g plain flour
• 500ml whole milk
• 2 tsp Dijon mustard
• ¼ tsp cayenne pepper
• grating of nutmeg
• 100g cheddar, grated
• 20g parmesan, grated
• 100g cold salted butter, cut into cubes
• 100g plain flour
• 40g oats
• 3 thyme sprigs, leaves picked
• 20g parmesan, grated

Instructions

1. Step 1: Heat your oven to 220°C (200°C fan)/gas mark 7. Remove any wilted leaves from the cauliflower and set the rest aside. Cut the cauliflower into florets and chop the stalk into bite-sized pieces. Place both in a large roasting tray, drizzle with olive oil, and season with salt.
2. Step 2: Roast the cauliflower florets and stalk pieces for 10 minutes. Then, stir in the reserved leaves and roast for an additional 10 minutes.
3. Step 3: While the cauliflower roasts, melt 50g salted butter in a medium saucepan over medium heat. Add the anchovies and stir until fully broken down.
4. Step 4: Stir in 50g plain flour and cook for 2–3 minutes until the mixture looks like wet sand. Gradually whisk in 500ml whole milk until smooth, then cook for another 3–5 minutes until creamy and thick.
5. Step 5: Remove the saucepan from heat. Stir in 2 teaspoons Dijon mustard, ¼ teaspoon cayenne pepper, and a grating of nutmeg. Mix in 100g grated cheddar and 20g grated parmesan until fully combined.
6. Step 6: When the cauliflower is cooked, remove it from the oven and let it steam-dry for 20 minutes. This step helps prevent a watery filling.
7. Step 7: To make the crumble topping, place 100g cold salted butter cubes, 100g plain flour, and 40g oats in a bowl. Rub together with your fingertips until the mixture clumps together but still breaks apart easily. Stir in thyme leaves and 20g parmesan.
8. Step 8: Transfer the cauliflower to a roasting tin about 30 x 20 cm in size. Pour the cheese sauce over the top, then scatter the crumble evenly.
9. Step 9: Roast the assembled dish for 40 minutes until the topping is golden and the edges bubble.

Tips & Variations

• For a milder flavor, omit the anchovies or replace them with a teaspoon of vegetable stock paste.
• Try adding cooked bacon or pancetta to the crumble for a smoky twist.
• Use a mix of cheeses like Gruyère or mozzarella for a different cheesy profile.
• Make the crumble topping gluten-free by substituting plain flour with a gluten-free alternative.

Storage

Once cooked, cool the cauliflower cheese crumble completely before storing it in an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 180°C (160°C fan) for about 20 minutes until heated through. The dish can also be fully assembled and frozen for up to three months. Defrost overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the anchovies from the cheese sauce. You can add a pinch more seasoning or a splash of soy sauce for extra umami flavor.

What can I serve with cauliflower cheese crumble?

This dish pairs well with simple green vegetables like steamed broccoli or a fresh leafy salad to balance the richness.

Cauliflower Cheese Crumble Recipe

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★★★★★

4.4 from 133 reviews

• Author: Ethan
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

A comforting and flavorful cauliflower cheese crumble recipe featuring roasted cauliflower florets in a rich anchovy-infused cheese sauce, topped with a crispy oat and herb crumble, baked to golden perfection.

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Ingredients

Scale 1x2x3x

Cauliflower and Roasting

• 1 cauliflower
• 2 tbsp olive oil
• Salt, to season

Cheese Sauce

• 50g salted butter
• 4 anchovies
• 50g plain flour
• 500ml whole milk
• 2 tsp Dijon mustard
• ¼ tsp cayenne pepper
• Grating of nutmeg
• 100g cheddar, grated
• 20g parmesan, grated

Crumble Topping

• 100g cold salted butter, cut into cubes
• 100g plain flour
• 40g oats
• 3 thyme sprigs, leaves picked
• 20g parmesan, grated

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Instructions

1. Preheat and Prepare Cauliflower: Heat the oven to 220C/200C fan/gas 7. Remove and discard any wilted leaves from the cauliflower, then remove the rest of the leaves and set aside. Cut the cauliflower into florets and chop the stalk into bite-sized pieces.
2. Roast Cauliflower: Place the florets and stalk pieces in a large roasting tray, drizzle with olive oil, season with salt, and roast for 10 minutes. Stir in the reserved leaves and roast for an additional 10 minutes until the cauliflower is cooked through.
3. Make Cheese Sauce: While the cauliflower roasts, melt the salted butter in a medium saucepan over medium heat. Stir in the anchovies until fully broken down. Add the flour, stirring well, and cook for 2-3 minutes until the mixture resembles wet sand.
4. Incorporate Milk and Seasonings: Gradually whisk in the whole milk until fully combined. Cook for 3-5 minutes, stirring regularly, until the sauce is creamy and thickened. Remove from heat and stir in Dijon mustard, cayenne pepper, a grating of nutmeg, and the grated cheddar and parmesan cheeses until completely blended.
5. Steam-Dry Cauliflower: Remove the roasted cauliflower from the oven and leave it to steam-dry in the roasting tray for 20 minutes. This step prevents a watery filling and ensures the sauce adheres well.
6. Prepare Crumble Topping: In a bowl, rub together the cold salted butter, plain flour, and oats with your fingertips until the mixture binds when squeezed but breaks apart easily. Mix in the picked thyme leaves and grated parmesan cheese.
7. Assemble and Bake: Transfer the cauliflower into a roughly 30 x 20cm roasting tin, pour over the cheese sauce evenly, and scatter the crumble topping across the surface. Roast in the oven for 40 minutes until golden on top and bubbling around the edges.
8. Freezing Instructions: To freeze, assemble the dish fully, allow it to cool, then wrap well and store for up to three months. Defrost overnight in the fridge before baking as usual.

Notes

• Steaming the roasted cauliflower for 20 minutes is essential to remove excess moisture and prevent a watery filling.
• This dish can be assembled ahead and frozen; just defrost fully before baking.
• You can omit anchovies for a milder, vegetarian-friendly sauce but it will affect depth of flavor.
• Use good-quality cheddar and parmesan for the richest cheese sauce.
• Ensure the oat crumble topping is well rubbed together to achieve a crisp, golden texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: British

Keywords: cauliflower cheese crumble, baked cauliflower cheese, vegetable crumble, cheesy vegetable bake, British vegetarian dish