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
Ultimate version
A three-cheese gratin with Gruyere, aged cheddar and a panko-thyme crust.
Per serving£4.90
Total cost£9.80
Time1 hr
Ingredients for 2
- 1 Romanesco or cauliflower , broken into florets
- 1 tbsp olive oil
- Sauce
- 50 g unsalted butter
- 40 g plain flour
- 350 ml whole milk
- 100 ml double cream
- 90 g Gruyere , grated
- 80 g aged cheddar , grated
- 40 g parmesan , finely grated
- 1 tsp Dijon mustard
- Topping
- 40 g panko breadcrumbs
- 3 thyme sprigs , leaves picked
Method
- Blanch the florets for 3 minutes, drain, then toss in olive oil and roast at 200C for 12 minutes.
- Make a roux with the butter and flour, then whisk in the warmed milk and cream and simmer until silky.
- Off the heat, stir in the Gruyere, aged cheddar, half the parmesan and the Dijon until glossy.
- Layer the cauliflower in a gratin dish and coat with the three-cheese sauce.
- Toss the panko with the remaining parmesan and thyme leaves and blanket the top.
- Bake at 200C for 22-25 minutes, then flash under the grill for 2 minutes for a lacquered crust.
- Rest for 5 minutes before serving so the gratin sets.
Equipment
- saucepan
- roasting tray
- gratin dish
- grill
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.
