Posted by Most people think of this British classic as a side dish, but as far as I’m concerned, it’s equally worthy as a main!
Most recipes will have you just boil the cauliflower, but it’s honestly so much tastier roasted. As for the cheese? I’ve gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!
PREPARASTION TIME
Ingredients
ROASTED CAULIFLOWER:
1kg / 2 lb cauliflower florets (1 very large, 1 1/2 medium or 2 small cauliflower heads, Note 1)
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 flour , plain / all-purpose
1 cup milk (full fat best)
1 cup cream (or more milk)
1/2 tsp cooking salt (kosher salt)
1/4 tsp nutmeg powder (freshly grated is best)
1 cup Red Leicester cheese (or cheddar), grated (Note 2)
1/2 cup gruyère cheese , grated (or other melting cheese of choice, Note 2)
TOPPING:
1/2 cup Red Leicester cheese (or cheddar), grated (Note 2)
1/2 cup gruyère cheese , grated (or other melting cheese of choice, Note 2)
Instructions
ROASTED CAULIFLOWER:
CHEESE SAUCE (MORNAY SAUCE):
BAKE:
Recipe Notes:
Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
Gruyère – A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).
3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.
Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.
4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.
