Ingredients

1kg (2 lb) cauliflower florets (from 1 very large or 1½ medium cauliflower heads)

2 tbsp extra virgin olive oil

½ tsp sea salt

⅛ tsp pepper

60g (4 tbsp) unsalted butter

3½ tbsp plain/all-purpose flour

1 cup full-fat milk

1 cup cream (or more milk if preferred)

½ tsp kosher salt (cooking salt)

¼ tsp freshly grated nutmeg powder

1 cup grated Red Leicester cheese (or cheddar)

½ cup grated gruyère cheese (or other melting cheese of choice)

Additional ½ cup grated Red Leicester cheese (for topping)

Additional ½ cup grated gruyère cheese (for topping)

Instructions

Step 1: Preheat your oven to 220°C (430°F) or 200°C fan. Toss the cauliflower florets with olive oil, sea salt, and pepper, then spread them out evenly on a large baking tray.

Step 2: Roast the cauliflower for 20 minutes without turning, until they have a bit of color but remain slightly firm. Remove from the oven and reduce the oven temperature to 180°C (350°F).

Step 3: Heat the milk and cream together until hot, either on the stovetop or in the microwave, then set aside.

Step 4: In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring regularly, for about 3 minutes to form a roux.

Step 5: Slowly pour in half the hot milk, stirring constantly until it thickens. Then stir in the remaining milk and cook for another minute until the sauce coats the back of a wooden spoon.

Step 6: Remove the saucepan from heat but keep it on the warm stove. Stir in the kosher salt, nutmeg, and the grated Red Leicester and gruyère cheeses until melted and combined into a thick cheese sauce.

Step 7: Add the roasted cauliflower to the cheese sauce and toss until well coated.

Step 8: Transfer the mixture to a 2-liter (2-quart) baking dish approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).

Step 9: Sprinkle the remaining grated gruyère and Red Leicester cheeses evenly on top.

Step 10: Bake at 180°C (350°F) for 30 minutes until the cheese is melted, bubbly, and golden on top.

Step 11: Let the dish stand for 5 minutes before serving. Optionally, garnish with fresh parsley for a burst of color and freshness.

Tips & Variations

Use a mix of cheeses like cheddar, Red Leicester, and gruyère for a balanced flavor and nice melting texture.

For extra richness, swap cream for more milk or use full cream only as preferred.

If you prefer a lighter version, you can steam the cauliflower instead of roasting it first.

Adding a sprinkle of paprika or mustard powder to the cheese sauce adds subtle depth.

Try topping with crispy breadcrumbs mixed with butter before baking for a crunchy finish.

FAQs

Can I make cauliflower cheese ahead of time?

Yes, you can prepare the cauliflower and cheese sauce separately and combine them just before baking. Alternatively, assemble the full dish and refrigerate for a few hours, then bake as usual.