Description
Creamy, cheesy cauliflower cheese delivers British comfort at its finest, blending tender florets with a rich, golden sauce. Crisp breadcrumb topping and sharp cheddar create a delightful side dish you’ll want to savor alongside roasted meats or enjoy as a hearty vegetarian main.
Ingredients
Scale
Main Ingredients:
- 1 cauliflower (2.2 pounds / 1 kilogram)
- 300g (10.5 ounces) mature Cheddar
- 100g (3.5 ounces) Parmesan
- 250g (8.8 ounces) butter
- 250g (8.8 ounces) plain flour
- 2L (68 fluid ounces) semi-skimmed milk
Herbs and Spices:
- 5 bay leaves
- 10 thyme sprigs
- 1 onion, halved
- 2 cloves
- 10 black peppercorns
Seasonings and Extras:
- 1 tablespoon horseradish sauce
- 1 tablespoon English mustard
- Salt
- Black pepper
- Panko breadcrumbs
Instructions
- Cut cauliflower into uniform florets, ensuring even cooking and optimal texture.
- Simmer florets in salted water for 4-5 minutes until just tender, avoiding overcooking.
- Drain cauliflower in colander, allowing excess moisture to evaporate and prevent soggy dish.
- Gently warm milk with bay leaf, peppercorns, and quartered onion, infusing subtle aromatic flavors for 10-12 minutes.
- Strain infused milk, discarding herb and spice solids, keeping liquid smooth and fragrant.
- Melt butter in heavy-bottomed pan, gradually whisk in flour to create silky, pale roux.
- Cook roux for 2-3 minutes, stirring constantly to prevent burning and develop nutty undertones.
- Slowly incorporate strained milk, whisking continuously to create velvety, lump-free sauce.
- Fold in sharp cheddar, tangy mustard, and zingy horseradish, seasoning with salt and pepper.
- Transfer partially cooked cauliflower to buttered ceramic baking dish.
- Pour rich cheese sauce evenly over florets, ensuring complete coverage.
- Sprinkle breadcrumbs and additional grated cheese on top for crispy, golden crust.
- Bake in preheated oven at 180°C for 25-30 minutes until surface is golden brown and sauce bubbles enticingly.
Notes
- Enhance the herb infusion by using fresh thyme, bay leaves, or rosemary for deeper flavor complexity.
- Prevent soggy cauliflower by ensuring it’s thoroughly drained and steam-dried before layering with sauce.
- Choose strong cheddar or gruyère cheese for a more robust and tangy cheese sauce that elevates the dish’s richness.
- Customize the recipe for gluten-free diets by replacing wheat flour with cornstarch or gluten-free flour blend in the roux.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 557 kcal
- Sugar: 7 g
- Sodium: 395 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 95 mg