Creamy Cauliflower Cheese Gratin Recipe

Introduction

Cauliflower Cheese is a comforting British classic that features tender roasted cauliflower smothered in a rich, creamy cheese sauce. This dish is perfect as a side or a satisfying vegetarian main, offering a deliciously cheesy and warming experience.

Ingredients

• 1 kg / 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
• 60 g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup full-fat milk
• 1 cup cream (or more milk)
• ½ tsp kosher salt (cooking salt)
• ¼ tsp freshly grated nutmeg powder
• 1 cup Red Leicester cheese (or cheddar), grated
• ½ cup gruyère cheese (or other melting cheese), grated
• Additional ½ cup Red Leicester cheese, grated (for topping)
• Additional ½ cup gruyère cheese, grated (for topping)

Instructions

1. Step 1: 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.
2. Step 2: Roast the cauliflower for 20 minutes without turning. The florets should be slightly firm but starting to color. Remove from the oven and reduce the oven temperature to 180°C / 350°F.
3. Step 3: Heat the milk and cream together until hot, either on the stove or in the microwave.
4. Step 4: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 3 minutes, stirring regularly to make a roux.
5. Step 5: Gradually pour in half of the hot milk mixture while stirring continuously. Once it thickens, add the remaining milk and stir for another minute until the sauce coats the back of a wooden spoon.
6. Step 6: Turn off the heat but leave the pot on the stove. Stir in the kosher salt, nutmeg, Red Leicester, and gruyère cheeses until the sauce is thick and creamy.
7. Step 7: Add the roasted cauliflower to the cheese sauce and carefully toss to coat all florets evenly.
8. Step 8: Transfer the cauliflower and cheese mixture to a 2L / 2qt baking dish (about 30 x 20 x 5 cm or 12 x 8 x 2 inches).
9. Step 9: Sprinkle the remaining grated gruyère and Red Leicester cheeses evenly over the top.
10. Step 10: Bake in the oven at 180°C / 350°F for 30 minutes or until the cheese is melted, bubbly, and golden brown.
11. Step 11: Remove from the oven and let stand for 5 minutes before serving. Garnish with parsley if desired.

Tips & Variations

• For extra flavor, try adding a teaspoon of mustard powder to the cheese sauce.
• Use a mix of cheeses like cheddar, mozzarella, or even Parmesan for different textures and tastes.
• If you prefer a lighter version, substitute cream with more milk, but keep the full-fat milk for richness.
• Make it gluten-free by using a gluten-free flour blend for the roux.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C / 320°F until warmed through to maintain the creamy texture. Avoid microwaving to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cauliflower cheese ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it for a few hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I serve with cauliflower cheese?

Cauliflower cheese works well as a side for roasted meats, grilled chicken, or alongside a fresh green salad for a lighter meal.