Easy Whole Roast Cauliflower Cheese Recipe
If you’re looking to elevate your roast dinner, I’ve got just the thing: golden, tender cauliflower smothered in bubbling cheesy lava.
Servings: 8 people
Calories: 180kcal
Cost: £5
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
Cost and nutritional value are approximate to give an idea, and are based on ingredients I used.
Feeling cheesy? Experiment with different cheeses for different flavours. I like swapping out some of the cheddar and replacing with Comte or Gruyere to add a nutty flavour.
Love this recipe? Shout about it by adding a comment, or rating below. You share on social media and pin using the buttons below
I love to see your creations don't forget to tag me @TheDelectableGarden on Instagram and @TDG.co.uk on Facebook