Cauliflower Cheese with Red Leicester and Gruyère Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Add Cheese Topping: Evenly sprinkle the additional Gruyère cheese over the top, followed by the additional Red Leicester cheese, for a rich, bubbly crust.
- 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.
- 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
