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cheesy cauliflower recipe

Cheesy Cauliflower Bake

Recipe Author: Sara McCleary
Who doesn't love cheesy cauliflower? There won't be any leftovers with this delicious baked cauliflower with cheese dish. Tender cauliflower, bubbling cheesy white sauce, topped with even more cheese. This is the cauliflower and cheese recipe you have been looking for.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish, Sides
Cuisine American, French
Servings 6
Calories 344 kcal

Ingredients

  • 1 (1kg/2lb) cauliflower | cut into florets and thickly sliced
  • 25 grams (1½ tablespoon) butter
  • 25 grams (1½ tablespoons) plain/all purpose flour
  • 350 mls (1½ cups) milk
  • 1 teaspoon Dijon mustard
  • 125 mls (½ cup) pouring cream
  • 100 grams (3.5oz) gruyére | grated
  • 100 grams (3.5oz) cheddar | grated
  • 50 grams (1.8oz) parmesan | grated

Instructions
 

  • Pre-heat oven 190°C (375°F).
  • Bring a large pot of salted water to a boil. Place cauliflower in the pot and cook for 2 minutes.
  • After 2 minutes drain cauliflower in a colander and place to the side.
  • In a small saucepan warm milk, but do not boil.
  • As you are warming the milk place a pan over medium heat with butter. Once melted add flour and whisk for 2-3 minutes until it becomes a sandy colour and is foaming/bubbling.
  • While whisking continuously slowly add the warm milk to the butter/flour mixture. Keep whisking until incorporated, smooth, and starts to thicken.
  • Then whisk through mustard and cream. Keep gently whisking until sauce thickens.
  • Reserve 2 tablespoons of the grated cheeses, gruyére, cheddar, and parmesan to sprinkle on top of the cheesy cauliflower bake.
  • Add remaining cheeses to the sauce and whisk until melted and incorporated.
  • Season sauce to taste and remove from the heat.
  • In a 1.9L/8 cup lay the blanched cauliflower out evenly.
  • Pour cheese sauce over the cauliflower and sprinkle with reserved cheese.
  • Place in the oven for 40-45 minutes or until golden and bubbling. Serve immediately

Notes

GENERAL COOK’S NOTES
All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
  • 1 teaspoon equals 5ml
  • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
  • 1 cup equals 250ml (Nth America use 237ml)
  • 4 teaspoons equal 1 tablespoon
  • I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
 
NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

Nutrition

Calories: 344kcalCarbohydrates: 12gProtein: 16gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 427mgFiber: 2gSugar: 5gVitamin A: 949IUVitamin C: 46mgCalcium: 442mgIron: 1mg
Keyword cheese white sauce, sauce thickened with flour, white sauce from a roux
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