Cauliflower Cheese
by Tavolino
A comforting British classic featuring roasted cauliflower florets smothered in a rich, silky Mornay cheese sauce, baked until golden and bubbly.
Ingredients
- cauliflower florets 1 kg
- extra virgin olive oil 2 tbsp
- sea salt 1/2 tsp
- pepper 1/8 tsp
- unsalted butter 60 g
- plain flour 3 1/2 tbsp
- milk 240 ml
- cream 240 ml
- cooking salt 1/2 tsp
- nutmeg powder 1/4 tsp
- Red Leicester cheese 225 g
- gruyère cheese 170 g
Preparation
- 1
Preheat the oven to 220°C.
- 2
Toss 1 kg cauliflower florets with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp pepper.
- 3
Spread the cauliflower on a large tray and roast for 20 minutes until slightly firm and colored.
- 4
Remove the tray from the oven and lower the oven temperature to 180°C.
- 5
Heat 240 ml milk and 240 ml cream until hot using a stove or microwave.
- 6
Melt 60 g butter in a saucepan over medium heat.
- 7
Add 3 1/2 tbsp flour to the butter and cook while stirring for 3 minutes to make a roux.
- 8
Pour in half the milk mixture while stirring until dissolved and thickened.
- 9
Stir in the remaining milk mixture and cook for 1 minute until the sauce coats a spoon.
- 10
Remove the pot from the heat and stir in 1/2 tsp cooking salt, 1/4 tsp nutmeg, 115 g Red Leicester, and 85 g gruyère.
- 11
Add the roasted cauliflower to the cheese sauce and toss to coat thoroughly.
- 12
Transfer the mixture into a 2L baking dish.
- 13
Top with the remaining 110 g Red Leicester and 85 g gruyère cheese.
- 14
Bake at 180°C for 30 minutes until bubbly and golden.
- 15
Let the dish stand for 5 minutes before serving.