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Cauliflower Cheese with Roasted Cauliflower and Melty Cheddar Gruyère Sauce Recipe

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4.3 from 10 reviews

A comforting and classic Cauliflower Cheese recipe featuring roasted cauliflower florets smothered in a rich, creamy Mornay cheese sauce, baked to golden perfection with layers of Red Leicester and Gruyère cheese.

Ingredients

Cauliflower and Seasoning

  • 1kg / 2 lb cauliflower florets (about 1 very large or 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 if preferred)
  • 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)
  • 1/2 cup Red Leicester cheese, grated (for topping)
  • 1/2 cup Gruyère cheese, grated (for topping)

Instructions

  1. Roasted cauliflower: Preheat your oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets in extra virgin olive oil, sea salt, and pepper. Spread them on a large baking tray ensuring they are in a single layer.
  2. Roast cauliflower: Roast in the preheated oven for 20 minutes without turning. The cauliflower should still be slightly firm but develop some color. Remove from the oven and reduce the oven temperature to 180°C / 350°F.
  3. Heat milk and cream: While the cauliflower roasts, heat the milk and cream together until hot, either on the stove or in the microwave, preparing for the sauce.
  4. Make the roux: Melt unsalted butter in a large saucepan over medium heat. Add the flour and cook, stirring regularly for about 3 minutes, to cook out the raw flour taste.
  5. Add milk gradually: Pour in half of the hot milk mixture while stirring to dissolve the roux into the liquid; the mixture will thicken. Add the remaining milk and continue stirring on medium heat for 1 more minute until the sauce thickens enough to coat the back of a wooden spoon.
  6. Add cheese and seasoning: Turn off the heat but keep the pot on the stove. Stir in the kosher salt, freshly grated nutmeg, and both the Red Leicester and Gruyère cheeses. The cheese will melt and thicken the sauce further.
  7. Combine cauliflower with sauce: Add the roasted cauliflower to the cheese sauce and gently toss until well coated.
  8. Prepare for baking: Transfer the cauliflower and cheese mixture into a 2L / 2qt baking dish approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).
  9. Add cheese topping: Sprinkle the remaining Gruyère cheese followed by the remaining Red Leicester cheese evenly over the top.
  10. Bake: Bake in the oven at 180°C / 350°F for 30 minutes or until the cheese topping is melted, bubbly, and golden brown.
  11. Serve: Optionally sprinkle with fresh parsley, let it stand for 5 minutes to set, and then serve warm.

Notes

  • Use full-fat milk and cream for a richer sauce, but you can adjust cream quantity as preferred.
  • Red Leicester cheese can be substituted with cheddar, and Gruyère can be replaced with any good melting cheese like Emmental.
  • Do not turn cauliflower while roasting to develop a nice color and texture.
  • Let the dish rest after baking to allow the sauce to thicken slightly for better serving consistency.
  • Freshly grated nutmeg adds the best flavor, but pre-ground nutmeg works as a substitute.

Find it online: https://dishcooks.com/cauliflower-cheese-with-roasted-cauliflower-and-melty-cheddar-gruyere-sauce-recipe/