Description
A comforting and classic Cauliflower Cheese recipe featuring roasted cauliflower florets enveloped in creamy Mornay sauce, topped with melted Red Leicester and Gruyère cheeses, then baked to golden perfection for a rich, flavorful side dish.
Ingredients
Scale
Cauliflower
- 1kg / 2 lb 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
Cheese Sauce (Mornay Sauce)
- 60g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup full fat milk
- 1 cup cream (or more 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)
- Additional 1/2 cup Red Leicester cheese, grated (or cheddar) for topping
- Additional 1/2 cup Gruyère cheese, grated (for topping)
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets in olive oil, sea salt, and pepper until evenly coated. Spread them out on a large baking tray and roast in the oven for 20 minutes without turning, until they are slightly firm with some color. Remove from the oven and reduce the temperature to 180°C / 350°F.
- Heat Milk and Cream: Warm the milk and cream until hot either on the stovetop or using a microwave. Set aside.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring regularly, for about 3 minutes to form a light roux.
- Add Milk to Roux: Gradually pour in half of the hot milk while continuously stirring. Once the mixture thickens and is smooth, add the remaining milk. Stir on the heat for an additional minute until the sauce thickens enough to coat a wooden spoon.
- Add Cheese and Seasoning: Turn off the stove but keep the pot on the burner. Stir in kosher salt, freshly grated nutmeg, Red Leicester, and Gruyère cheeses. The cheese will melt and thicken the sauce into a creamy Mornay.
- Combine Cauliflower with Sauce: Add the roasted cauliflower to the cheese sauce and gently toss to coat all pieces evenly.
- Prepare for Baking: Transfer the cauliflower and cheese sauce mixture into a 2-liter (2 quart) baking dish measuring approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).
- Add Toppings: Sprinkle the additional Gruyère cheese followed by the additional Red Leicester cheese evenly over the top.
- Bake: Bake in the preheated 180°C / 350°F oven for 30 minutes until the cheese topping is melted, bubbly, and golden brown, and the cauliflower is tender.
- Serve: Optionally garnish with chopped parsley. Allow the dish to stand for 5 minutes before serving for best flavor and texture.
Notes
- Note 1: Use 1 very large, 1.5 medium, or 2 small cauliflower heads to yield 1 kg florets.
- Note 2: Red Leicester cheese can be substituted with cheddar, and Gruyère can be swapped with any good melting cheese according to preference.
- To ensure a smoother Mornay sauce, grate cheese finely and add off the heat to avoid curdling.
- Resting the baked dish before serving allows the sauce to set slightly for easier portioning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: Cauliflower Cheese, Mornay Sauce, Roasted Cauliflower, Cheesy Cauliflower, British Side Dish, Comfort Food
