Description
A comforting and classic Cauliflower Cheese recipe featuring tender roasted cauliflower florets smothered in a rich, creamy Mornay cheese sauce, then baked to golden perfection with a delicious combination of Red Leicester and Gruyère cheeses.
Ingredients
Scale
Cauliflower
- 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium, or 2 small cauliflower heads)
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/8 tsp pepper
Cheese Sauce (Mornay Sauce)
- 60g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup full fat milk
- 1 cup cream (or additional milk)
- 1/2 tsp kosher 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)
- 1/2 cup Red Leicester cheese, grated (for topping)
- 1/2 cup Gruyère cheese, grated (for topping)
Instructions
- Roast Cauliflower: Preheat the oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets with olive oil, sea salt, and pepper. Spread them evenly on a large baking tray and roast for 20 minutes without turning, until the cauliflower is still slightly firm but showing some color. Remove from the oven and lower oven temperature to 180°C/350°F.
- Prepare Cheese Sauce: Heat the milk and cream together until hot either on the stove or in the microwave. In a large saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for 3 minutes while stirring to form a roux.
- Add Milk to Roux: Gradually pour in half of the hot milk and stir continuously until the sauce thickens. Add the remaining milk and stir for another minute on the heat until thick enough to coat the back of a wooden spoon.
- Incorporate Cheese and Seasoning: Remove the pot from heat but keep on the turned-off stove. Stir in kosher salt, freshly grated nutmeg, and both the grated Red Leicester and Gruyère cheeses until the sauce becomes thick and creamy.
- Combine Cauliflower and Sauce: Add the roasted cauliflower florets into the cheese sauce and gently toss to coat all pieces evenly.
- Transfer and Top: Pour the cauliflower and cheese mixture into a 2L / 2qt (30 x 20 x 5cm / 12 x 8 x 2″) baking dish. Evenly sprinkle the remaining grated Gruyère and Red Leicester cheeses over the top.
- Bake: Place the baking dish in the oven preheated to 180°C/350°F and bake for 30 minutes until the cheese topping is melted, bubbly, and golden brown.
- Serve: Remove from oven, optionally sprinkle with fresh parsley, and allow to stand for 5 minutes before serving.
Notes
- Note 1: Cauliflower quantity can vary depending on the size of heads; aim for about 1kg total florets.
- Note 2: Red Leicester cheese can be substituted with mature or mild cheddar. Gruyère may be replaced with any good melting cheese like Emmental or mozzarella.
- Use full-fat milk and cream to ensure a rich, velvety cheese sauce for best results.
- Roasting the cauliflower first helps develop flavor and prevents sogginess in the finished dish.
- Let the dish rest before serving to allow the sauce to set slightly for better texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Cauliflower Cheese, Mornay Sauce, Roasted Cauliflower, British Comfort Food, Baked Cheese Dish
