Cauliflower Cheese
A comforting and creamy dish combining roasted cauliflower with a rich cheese sauce, perfect as a side or a main dish.
Ingredients
For the cauliflower
- 1 kg cauliflower florets 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
For the cheese sauce
- 60 g unsalted butter
- 3.5 tbsp flour (plain / all-purpose)
- 1 cup milk full fat best
- 1 cup cream or more milk
- 1/2 tsp cooking salt kosher salt
- 1/4 tsp nutmeg powder freshly grated is best
- 1 cup Red Leicester cheese or cheddar, grated
- 1/2 cup gruyère cheese grated or other melting cheese of choice
- 1/2 cup Red Leicester cheese or cheddar, grated
- 1/2 cup gruyère cheese grated or other melting cheese of choice
Instructions
Preparation of Cauliflower
- Preheat your oven to 200°C (400°F). Place the cauliflower florets on a baking sheet.
- Drizzle with olive oil, sprinkle with sea salt and pepper. Toss to coat.
- Roast in the oven for about 25–30 minutes, or until the cauliflower is golden and tender.
Cheese Sauce Preparation
- In a saucepan, melt the butter over medium heat.
- Stir in flour and cook for about 1 minute, stirring constantly.
- Gradually add the milk and cream, whisking to prevent lumps.
- Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
- Stir in cooking salt, nutmeg, and grated cheese until melted and smooth.
Assembly and Baking
- Once the cauliflower is roasted, transfer it to a baking dish.
- Pour the cheese sauce over the cauliflower, ensuring it’s evenly coated.
- If you like, sprinkle extra cheese on top.
- Bake in the oven for 20-25 minutes until bubbly and golden.
Notes
For extra flavor, consider adding garlic or onion to the cheese sauce. If you like a spicier kick, add a dash of hot sauce or cayenne pepper to the cheese mixture. Feel free to experiment with different cheeses. Gruyère and cheddar are traditional, but feel free to use your favorites. To store leftovers, allow the cauliflower cheese to cool completely. Place it in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in the oven or microwave until hot throughout.