Easy Whole Roast Cauliflower Cheese Recipe
If you want to elevate your roast dinner, I’ve got just the thing. My Easy Whole Roast Cauliflower Cheese Recipe. Golden, tender cauliflower smothered in bubbling cheesy lava, it’s the perfect centrepiece for a veggie feast. It is also a delicious side that’s guaranteed to steal the spotlight. It’s creamy, cheesy, and packed with flavour, with a golden crust that’ll have everyone coming back for more.
My Easy Whole Roast Cauliflower Cheese Recipe is both impressive and delicious. Roasting the cauliflower whole gives it a rich, deep flavour. It makes the cauliflower perfectly tender. The creamy, bubbling cheese and leek sauce adds indulgent layers of taste. I love serving it as a centrepiece, inviting guests to spoon off tender florets and drizzle over extra sauce. It’s a true crowd-pleaser that never fails to impress—and always keeps people coming back for more!
Contents
Switch up the cheese
I first tried this as a side dish in a pub, and I was hooked instantly. It took me a while to perfect the recipe, but now it’s a regular fixture at my Sunday roast. It’s really versatile too—you can easily switch up the cheeses to suit your taste or what you have on hand. Comté and Gruyère are particular favourites of mine for their rich, nutty flavours.
I originally started making my easy whole roast cauliflower cheese recipe for special occasions. Think Easter, Mother’s Day, or Christmas. It quickly became a favourite among my friends and family. They loved it so much that now they expect it at every Sunday roast!
Easy Whole Roast Cauliflower Cheese Recipe
Ingredients:
- 1 cauliflower head, leaves removed and stalk cut level
- 30 g butter
- 1 tsp olive oil
- 1 large leek, finely chopped
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 30 g plain flour
- 100 ml dry white wine (optional)
- 400 ml semi-skimmed milk (add extra 100 ml semi-skimmed milk if not using wine)
- 100 g mature cheddar, grated (plus extra for topping)
- 30 g Parmesan, grated (plus extra for topping)
Method:
- Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Prepare the cauliflower: Place the cauliflower head, stalk side up, in a large pot of boiling salted water. Cook for 8 minutes for a small-medium head or 10 minutes for a medium-large head, until slightly tender. Drain and set aside.
- Cook the leeks: While the cauliflower is boiling, melt half of the butter and the olive oil in a pan over medium heat. Add the finely chopped leek, thyme, and mustard. Cook gently for about 5 minutes, until soft but not browned.
- Make the roux: In the same pan, melt the remaining butter and stir in the plain flour. Cook for 1–2 minutes until the flour is absorbed. Add the white wine, stirring constantly to avoid lumps, and cook for another minute. Gradually pour in the milk, stirring continuously until the mixture is smooth.
- Add the cheese: Lower the heat and stir in the grated cheddar and Parmesan until fully melted. Keep stirring until the sauce becomes thick and creamy. Season with salt and pepper to taste.
- Roast the cauliflower: Place the cauliflower in an ovenproof dish and spoon the cheese sauce over it, ensuring it’s fully covered. Sprinkle extra cheddar and Parmesan on top for a golden finish.
- Bake: Roast the cauliflower in the preheated oven for 25–30 minutes, or until the top is golden and bubbling, and the cauliflower is tender when pierced with a knife.
- Serve: Let it cool for a couple of minutes before serving. Enjoy as a stunning centrepiece or a comforting side dish!
My Perfect Every Time Yorkshire Puddings and Make Ahead Roast Potatoes will help you create an extra special Sunday roast!
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Easy Whole Roast Cauliflower Cheese Recipe
Equipment
- 1 saute pan
- 1 saucepan
- 1 roasting dish
Ingredients
- 1 cauliflower head leaves removed and stalk cut level
- 30 g butter
- 1 tsp olive oil
- 1 large leek finely chopped
- 1 tsp dried thyme
- 1 tsp dijon mustard
- 30 g plain flour
- 100 ml dry white wine optional, can replace with 100 ml more milk
- 400 ml semi-skimmed milk
- 100 g mature cheddar grated (plus extra for topping)
- 30 g parmesan grated (plus extra for topping)
Instructions
- Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Prepare the cauliflower: Place the cauliflower head, stalk side up, in a large pot of boiling salted water. Cook for 8 minutes for a small-medium head or 10 minutes for a medium-large head, until slightly tender. Drain and set aside.
- Cook the leeks: While the cauliflower is boiling, melt half of the butter and the olive oil in a pan over medium heat. Add the finely chopped leek, thyme, and mustard. Cook gently for about 5 minutes, until soft but not browned.
- Make the roux: In the same pan, melt the remaining butter and stir in the plain flour. Cook for 1–2 minutes until the flour is absorbed. Add the white wine, stirring constantly to avoid lumps, and cook for another minute. Gradually pour in the milk, stirring continuously until the mixture is smooth.
- Add the cheese: Lower the heat and stir in the grated cheddar and Parmesan until fully melted. Keep stirring until the sauce becomes thick and creamy. Season with salt and pepper to taste.
- Roast the cauliflower: Place the cauliflower in an ovenproof dish and spoon the cheese sauce over it, ensuring it’s fully covered. Sprinkle extra cheddar and Parmesan on top for a golden finish.
- Bake: Roast the cauliflower in the preheated oven for 25–30 minutes, or until the top is golden and bubbling, and the cauliflower is tender when pierced with a knife.
- Serve: Let it cool for a couple of minutes before serving. Enjoy as a stunning centrepiece or a comforting side dish!
Video
Notes
Don’t forget to share, like, and comment on socials!
Lee 🍽️