Cauliflower Cheese
546kcal
Ingredients
- 1 cauliflower 400-500g
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 garlic cloves minced
- 4 tablespoon butter
- 4 tablespoon plain flour
- 1.5 cup 375ml milk
- 75 g extra-mature cheddar cheese grated
- 75 g red Leicester grated
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon English mustard
Method
- Preheat your oven to 200C.
- Cut the cauliflower into florets, then mix on a baking tray with the oil, salt, and pepper.
- Roast the cauliflower for 20 minutes until the cauliflower is starting to get crispy on the edges.
- Meanwhile, make the cheese sauce. Melt the butter in a saucepan and add the minced garlic, cooking until the butter has melted and the garlic starts to smell fragrant (2 minutes)
- Next, add the flour and cook for 3-4 minutes, stirring continuously to form a dough-like texture.
- Slow pour in the milk and whisk the sauce constantly to mix the flour mixture into the milk until smooth. As the sauce heats, it will begin to thicken. If you feel your sauce is looking to thick, add a splash more milk
- Add the English mustard, seasonings, and salt and pepper to taste.
- Remove the roux sauce from the heat and add ¾ of the grated cheese, stirring until the cheese has melted and the sauce is smooth and glossy.
- Add your roasted cauliflower to your baking and pour over the cheese sauce, using a spoon to mix the two so the cauliflower is fully coated.
- Top with the remaining cheese, then bake for 20 minutes until the cauliflower cheese turns golden and bubbles. In the last five minutes, you could pop the cauliflower cheese under the grill to guarantee a beautifully crusty topping.
Nutrition
Serving1gCalories546kcalCarbohydrates26gProtein16gFat44gSaturated Fat23gPolyunsaturated Fat17gTrans Fat1gCholesterol98mgSodium647mgFiber7gSugar6g
Notes
- Storage: Cover with foil and refrigerate for up to 3 days. Freezes well before or after baking.
- Make ahead: Assemble through Step 3, cool, cover with foil, and refrigerate for up to 2 days. Bake with foil for 15 mins, then without for 10 mins. Tip: Take the sauce off the heat before stirring in the cheese to prevent it from going gritty.
- Roast, don’t boil: Roasting the cauliflower first is the single biggest upgrade you can make to your cauliflower cheese. It draws out moisture, concentrates flavor, and gives you those gorgeous crispy edges that hold up beautifully under the sauce. Once you try this version, you won’t go back!
- Take the sauce off the heat before adding cheese: This prevents the sauce from splitting or going gritty. Stir the cheese in off the heat, bit by bit, and it will melt smoothly into a glossy, rich sauce.
- Whisk continuously when adding milk: The key to a lump-free cheese sauce is adding the milk slowly and whisking the whole time. If you do get a few lumps, a vigorous whisk usually sorts them out.
- Don’t skimp on the mustard: A teaspoon of English mustard doesn’t make the sauce taste like mustard - it just enhances the cheese flavor and adds a subtle warmth. It’s my secret ingredient that takes the sauce from good to incredible.
- Finish under the grill: Five minutes under a hot grill at the end gives you that beautifully crispy, bubbling golden topping that makes cauliflower cheese so irresistible.