Cauliflower Cheese

Cauliflower Cheese is a classic British side dish that combines roasted cauliflower with a rich, creamy cheese sauce, topped with melted cheese for an indulgent and comforting side. This dish is perfect for any occasion, whether you’re serving it as a comforting side to a main dish or as a delicious, vegetarian meal on its own. The nutmeg and creamy texture make it a crowd favorite!

Why You’ll Love This Recipe

Cauliflower Cheese is a deliciously cheesy and comforting dish that perfectly balances the slight sweetness of roasted cauliflower with the richness of the creamy cheese sauce. With a crunchy golden topping and gooey cheese underneath, it’s a perfect side dish for roasted meats or even a standalone vegetarian treat. The addition of both Red Leicester and Gruyère cheeses adds depth and flavor, making this side dish truly irresistible.

Ingredients

For the Roasted Cauliflower:

• 1 kg / 2 lb cauliflower florets (about 1 very large head, 1 1/2 medium, or 2 small heads of cauliflower)

• 2 tbsp extra virgin olive oil

• 1/2 tsp sea salt

• 1/8 tsp pepper

For the Cheese Sauce (Mornay Sauce):

• 60g / 4 tbsp unsalted butter

• 3 1/2 tbsp plain/all-purpose flour

• 1 cup full-fat milk

• 1 cup cream (or more milk if you prefer a lighter sauce)

• 1/2 tsp cooking salt (kosher salt)

• 1/4 tsp freshly grated nutmeg powder

• 1 cup Red Leicester cheese (or cheddar), grated

• 1/2 cup Gruyère cheese, grated (or other melting cheese of your choice)

For the Topping:

• 1/2 cup Red Leicester cheese (or cheddar), grated

• 1/2 cup Gruyère cheese, grated (or other melting cheese of your choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roasting the Cauliflower:

1. Preheat the oven to 220°C / 430°F (200°C fan).

2. Toss cauliflower florets in olive oil, salt, and pepper. Spread them out on a large baking tray.

3. Roast for 20 minutes without turning, until the cauliflower is slightly firm and has some color. Remove from the oven.

4. Lower the oven temperature to 180°C / 350°F.

2. Making the Cheese Sauce (Mornay Sauce):

1. Heat the milk and cream until hot, either on the stove or in the microwave.

2. In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring regularly for about 3 minutes to create a roux.

3. Gradually pour in half of the hot milk, stirring constantly to dissolve the roux. The mixture will begin to thicken. Then stir in the remaining milk and continue cooking for about 1 minute until the sauce is thick enough to coat the back of a wooden spoon.

4. Remove the saucepan from the heat and stir in the salt, freshly grated nutmeg, and both cheeses. Stir until the cheese melts and the sauce becomes thick and creamy.

3. Mixing and Baking:

1. Add the roasted cauliflower to the cheese sauce and toss to coat the cauliflower evenly.

2. Transfer the mixture into a 2L / 2qt baking dish (approximately 30 x 20 x 5 cm / 12 x 8 x 2″).

3. Sprinkle the top with the remaining grated Red Leicester and Gruyère cheese.

4. Bake in the oven at 180°C / 350°F for 30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

4. Serving:

1. Optionally, sprinkle with fresh parsley for garnish.

2. Let it stand for 5 minutes, then serve and enjoy!

Servings and Timing

• Servings: 5 – 6 as a side

• Prep Time: 10 minutes

• Cook Time: 1 hour (including roasting time)

• Total Time: 1 hour 10 minutes

Variations

• Vegetarian Option: This dish is already vegetarian, but you can add extra vegetables like spinach or peas to the mix for added variety.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make the dish gluten-free.

• Spicy Version: Add a pinch of cayenne pepper or chili flakes to the cheese sauce for a bit of heat.

Storage/Reheating

• Storage: Store any leftover cauliflower cheese in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place in an oven-safe dish and cover with foil. Reheat in a preheated oven at 180°C / 350°F for about 10-15 minutes until warmed through. You can also reheat it in the microwave for a quicker option.

FAQs

1. Can I use frozen cauliflower?

Yes, you can use frozen cauliflower, but it may release more moisture during cooking. Roasting fresh cauliflower helps to concentrate its flavor and gives it a crispier texture.

2. Can I use a different type of cheese for the sauce?

Yes, you can substitute Gruyère and Red Leicester with other melting cheeses such as mozzarella, fontina, or Monterey Jack for a different flavor profile.

3. Can I make the cheese sauce ahead of time?

Yes, you can make the cheese sauce in advance and store it in the refrigerator for up to 2 days. When ready to use, simply reheat the sauce before mixing it with the roasted cauliflower.

4. Can I make cauliflower cheese without baking it?

Yes, if you prefer a quicker option, you can simply toss the roasted cauliflower in the cheese sauce and serve immediately without baking. However, baking gives it a golden, crispy topping that enhances the dish.

5. Can I make this dish ahead of time and bake it later?

Yes, you can prepare the cauliflower cheese ahead of time and refrigerate it before baking. Just bake it for 30-40 minutes until the top is golden and bubbly.

6. Can I freeze cauliflower cheese?

Yes, you can freeze cauliflower cheese. Let it cool completely, then store it in an airtight container for up to 2-3 months. To reheat, bake it in the oven at 180°C / 350°F for about 20-30 minutes.

Conclusion

Cauliflower Cheese is the ultimate comfort food that brings together tender roasted cauliflower and a creamy, cheesy sauce. With a rich Mornay sauce and a crispy, golden cheese topping, it’s a side dish that’s sure to impress. Whether you’re serving it with a hearty main dish or enjoying it on its own, this recipe is a classic favorite that’s easy to prepare and packed with flavor.

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