110min 4 ppl
Cauliflower Cheese with Aged Cheddar and Gruyère Béchamel
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 9 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 22g
Carbs 28g
Fats 30g
About this dish
A deeply satisfying cauliflower cheese built for flavour and texture. Blanching then briefly roasting the florets eliminates excess moisture, while a velvety two-cheese béchamel with aged cheddar, Gruyère, Dijon mustard, and nutmeg delivers a richness and depth no single-cheese sauce can match. Finished with a golden, crunchy breadcrumb crust.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflowercut into large florets1 large (about 1.2 kg)
Dairy & Eggs
- Unsalted butter50 g
- Whole milkwarmed600 ml
- Mature cheddarcoarsely grated120 g
- Gruyèrecoarsely grated80 g
- Mature cheddar (for topping)finely grated30 g
- Unsalted butter (for topping)melted1 tbsp
Dried Goods
- Plain flour50 g
- Fresh breadcrumbs20 g
Spices & Seasonings
- Freshly grated nutmeg¼ tsp
- Fine sea salt1 tsp
- Freshly ground black pepper½ tsp
Oils & Condiments
- Dijon mustard1 tsp
Utensils
- Large pot
- Colander
- Baking tray
- Heavy-based saucepan
- Whisk
- Wooden spoon or spatula
- Box grater
- 1.5-litre baking dish
- Small bowl
Method
1
Heat the oven to 200 °C (180 °C fan). Bring a large pot of well-salted water to a rolling boil. Coarsely grate the 120 g cheddar and 80 g Gruyère for the sauce, and finely grate the extra 30 g cheddar for the topping. Measure out the butter, flour, and milk. In a small bowl, combine the topping cheddar, breadcrumbs, and melted butter; set aside.
Approx. 10 minutes
2
Add the cauliflower florets to the boiling water and blanch for 5 minutes until just barely tender when pierced with a knife — they should still hold their shape firmly.
Approx. 5 minutes
3
Drain the cauliflower thoroughly in a colander, then spread in a single layer on a baking tray. Roast at 200 °C for 15 minutes until the edges are lightly golden and the surface looks dry.
Approx. 15 minutes
4
Meanwhile, melt the 50 g butter in a heavy-based saucepan over medium heat. Add the flour and stir constantly for 2 minutes until the roux smells biscuity and turns a pale straw colour.
Approx. 2 minutes
5
Remove the pan from the heat and add the warm milk in a slow, steady stream, whisking continuously to prevent lumps. Return to medium heat and whisk constantly for 6–8 minutes until the sauce is thick enough to coat the back of a spoon.
Approx. 8 minutes
6
Reduce the heat to low. Add the 120 g cheddar and 80 g Gruyère in two batches, stirring until fully melted and smooth after each addition. Stir in the mustard, nutmeg, salt, and pepper. Taste and adjust seasoning.
Approx. 5 minutes
7
Transfer the roasted cauliflower to a 1.5-litre baking dish. Pour the cheese sauce evenly over the top, nudging the florets so the sauce settles down between them.
Approx. 3 minutes
8
Scatter the breadcrumb and cheddar topping evenly over the surface. Bake at 200 °C for 25–30 minutes until the top is deeply golden and the sauce is visibly bubbling at the edges.
Approx. 30 minutes
9
Rest the dish for 5 minutes before serving so the sauce tightens slightly and holds when spooned.
Approx. 5 minutes
