Cauliflower Cheese with Red Leicester and Gruyère Recipe

Introduction

Cauliflower Cheese is a comforting classic that turns humble cauliflower into a rich, cheesy delight. Roasted until tender and coated in a creamy Mornay sauce, this dish makes a perfect side or vegetarian main.

Ingredients

• 1kg / 2 lb cauliflower florets (from 1 very large, 1½ medium, or 2 small heads)
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt
• ⅛ tsp pepper
• 60g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup full-fat milk
• 1 cup cream (or additional milk)
• ½ tsp cooking salt (kosher salt)
• ¼ tsp freshly grated nutmeg powder
• 1 cup Red Leicester or cheddar cheese, grated
• ½ cup gruyère cheese, grated (or other melting cheese)
• Additional ½ cup Red Leicester or cheddar, grated (for topping)
• Additional ½ cup gruyère cheese, grated (for topping)

Instructions

1. Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Toss cauliflower florets in olive oil, sea salt, and pepper, then spread them evenly on a large baking tray.
2. Step 2: Roast the cauliflower for 20 minutes without turning, until they develop a bit of color but remain slightly firm. Remove from the oven and reduce oven temperature to 180°C / 350°F.
3. Step 3: While the cauliflower roasts, heat the milk and cream together until hot, using either the stove or microwave.
4. Step 4: Melt the butter over medium heat in a large saucepan. Add the flour and stir continuously for 3 minutes to cook the flour.
5. Step 5: Slowly pour in half of the hot milk, stirring constantly until the mixture thickens. Add the remaining milk and cook for an additional minute until the sauce coats the back of a wooden spoon.
6. Step 6: Turn off the heat but keep the pot on the stove. Stir in the cooking salt, nutmeg, and both cheeses until melted and the sauce thickens further.
7. Step 7: Add the roasted cauliflower to the cheese sauce and gently toss to coat all pieces well.
8. Step 8: Transfer the coated cauliflower mixture into a 2L / 2qt baking dish (about 30 x 20 x 5cm / 12 x 8 x 2″).
9. Step 9: Sprinkle the remaining gruyère and Red Leicester cheeses evenly over the top.
10. Step 10: Bake in the preheated oven at 180°C / 350°F for 30 minutes until the cheese topping is melted, bubbly, and golden.
11. Step 11: If desired, garnish with fresh parsley. Let the dish stand for 5 minutes before serving.

Tips & Variations

• For a lighter sauce, substitute cream with extra milk or use whole milk only.
• Try adding mustard powder or Dijon mustard to the cheese sauce for extra depth of flavor.
• Swap gruyère with mozzarella or fontina for a different melting quality.
• To make it gluten-free, replace the flour with a gluten-free alternative such as rice flour or cornstarch.

Storage

Store leftover cauliflower cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C / 320°F until warmed through to preserve the sauce’s creaminess and prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cauliflower cheese ahead of time?

Yes, you can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

What can I serve with cauliflower cheese?

It pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal alongside steamed greens or a fresh salad.

Cauliflower Cheese with Red Leicester and Gruyère Recipe

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★★★★★

4.5 from 101 reviews

A classic and comforting Cauliflower Cheese recipe featuring tender roasted cauliflower florets smothered in a rich, creamy Mornay sauce made with a blend of Red Leicester and Gruyère cheeses. This baked dish is perfect as a hearty side or a vegetarian main, offering a delightful combination of creamy, cheesy flavors with a golden, bubbly top.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower

• 1 kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/8 tsp pepper

Mornay Sauce (Cheese Sauce)

• 60g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup full fat milk
• 1 cup cream (or more milk)
• 1/2 tsp kosher cooking salt
• 1/4 tsp freshly grated nutmeg powder
• 1 cup Red Leicester cheese (or cheddar), grated
• 1/2 cup Gruyère cheese (or other melting cheese), grated
• Additional topping: 1/2 cup Red Leicester cheese (or cheddar), grated
• Additional topping: 1/2 cup Gruyère cheese (or other melting cheese), grated

Instructions

1. Roast Cauliflower: Preheat your oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets with olive oil, sea salt, and pepper until evenly coated. Spread them out on a large baking tray in a single layer. Roast for 20 minutes without turning, until the cauliflower is slightly firm but with some golden color. Remove from the oven and reduce the oven temperature to 180°C / 350°F.
2. Heat Milk and Cream: Warm the milk and cream together until hot but not boiling. This can be done on the stove or in a microwave to prepare for the sauce.
3. Make the Roux: In a large saucepan or small pot, melt the butter over medium heat. Add the flour and cook, stirring regularly, for about 3 minutes to form a roux, which will thicken your sauce.
4. Add Milk to Roux: Gradually pour in half the warmed milk while stirring continuously. Once the mixture thickens and smooths out, add the remaining milk. Continue stirring and cooking on the heat for 1 more minute until the sauce is thick enough to coat the back of a wooden spoon.
5. Add Cheese and Season: Turn off the stove but leave the pot on the hot burner. Stir in the kosher salt, freshly grated nutmeg, and both the Red Leicester and Gruyère cheeses. Stir until the cheese melts into a thick, creamy sauce.
6. Combine Cauliflower and Cheese Sauce: Add the roasted cauliflower to the cheese sauce and toss gently to coat all the florets thoroughly with the sauce.
7. Prepare for Baking: Transfer the cauliflower and cheese mixture into a 2-liter (2-quart) baking dish measuring approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).
8. Add Cheese Topping: Evenly sprinkle the additional Gruyère cheese over the top, followed by the additional Red Leicester cheese, for a rich, bubbly crust.
9. Bake: Place the baking dish in the oven at 180°C / 350°F and bake for 30 minutes, until the cheese topping is melted, golden, bubbly, and the cauliflower is fully cooked through.
10. Serve: Optionally, garnish with fresh parsley. Let the dish stand for 5 minutes to set slightly, then serve warm and enjoy your delicious cauliflower cheese.

Notes

• Note 1: Choosing cauliflower heads of the right size ensures you get approximately 1 kg of florets. Large florets roast better without falling apart.
• Note 2: Red Leicester cheese is preferred for its color and flavor, but cheddar can be used as a substitute. Gruyère provides excellent melting quality and nutty flavor, but any good melting cheese can be used.
• You can adjust the cream and milk ratio according to desired sauce richness.
• The dish can be prepared in advance up to the baking stage and refrigerated before baking.
• This is a classic vegetarian recipe but includes dairy; not suitable for vegan diets.

Keywords: cauliflower cheese, roasted cauliflower, cheese sauce, Mornay sauce, British side dish, vegetarian comfort food