Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 50g butter
- 50g plain flour
- 600ml milk
- 200g mature cheddar cheese, grated
- 50g Gruyere cheese, grated (optional)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan/ Gas Mark 6). Steam or boil the cauliflower florets for about 5-7 minutes, until slightly tender but still firm. Drain well and set aside.
- Step 2: While the cauliflower is cooking, make the cheese sauce. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Step 3: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue stirring until the sauce thickens and is smooth.
- Step 4: Remove the saucepan from the heat and stir in most of the cheddar cheese (reserve some for topping), the Gruyere (if using), and the Dijon mustard. Season with salt and pepper to taste.
- Step 5: Place the cooked cauliflower in a baking dish. Pour the cheese sauce over the cauliflower, ensuring it is evenly coated.
- Step 6: Sprinkle the remaining cheddar cheese over the top and bake in the preheated oven for 20-25 minutes, or until golden brown and bubbling. Let it cool slightly before serving.
Notes
- Leftover cauliflower cheese can be stored in an airtight container in the fridge for up to 3 days.
- For best results, reheat individual portions in the microwave, covered, to prevent drying.
- Serve your golden cauliflower cheese as a comforting side dish or a satisfying vegetarian main course with crusty bread.
- Don't overcook the cauliflower initially – a bit of bite ensures a perfect texture after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American