Mains
British
BritishCauliflower Cheese Bake
A comforting baked cauliflower cheese taken from a quick budget version to a chef-level three-cheese gratin. The tiers differ in the cheeses, the sauce technique and the finishing crunch.
Vegetarian
Nut-free
Better version
Roasted cauliflower with a mature cheddar and parmesan sauce.
Per serving£2.45
Total cost£4.90
Time50 min
Ingredients for 2
- 1 cauliflower , broken into florets
- 1 tbsp olive oil
- salt and pepper , to taste
- Sauce
- 40 g butter
- 40 g plain flour
- 450 ml whole milk
- 120 g mature cheddar , grated
- 30 g parmesan , finely grated
- 1 tsp Dijon mustard
- 1 pinch grated nutmeg
- Topping
- 25 g fresh breadcrumbs
Method
- Toss the florets in olive oil, season and roast at 200C for 18 minutes until caramelised at the edges.
- Meanwhile melt the butter, stir in the flour and cook for 1 minute to a pale roux.
- Whisk in the milk gradually and simmer until thick, then stir in the cheddar, half the parmesan, mustard and nutmeg.
- Arrange the roasted cauliflower in a baking dish and pour over the cheese sauce.
- Mix the breadcrumbs with the remaining parmesan and scatter over the top.
- Bake at 200C for 15 minutes until deeply golden and crisp.
Equipment
- roasting tray
- saucepan
- baking dish
The three ways, side by side
Budget
Frozen-or-fresh cauliflower in a quick microwave-style cheddar sauce.
Better
Roasted cauliflower with a mature cheddar and parmesan sauce.
Ultimate
A three-cheese gratin with Gruyere, aged cheddar and a panko-thyme crust.
