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Creamy Roasted Cauliflower Cheese Bake Recipe

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4.5 from 113 reviews

A comforting and classic Cauliflower Cheese recipe featuring tender roasted cauliflower florets smothered in a rich, creamy Mornay sauce made with a blend of Red Leicester and Gruyère cheeses, then baked to a golden bubbly perfection.

Ingredients

Scale

Cauliflower and Seasoning

  • 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/8 tsp pepper

Cheese Sauce (Mornay Sauce)

  • 60g / 4 tbsp unsalted butter
  • 3½ tbsp plain / all-purpose flour
  • 1 cup full fat milk
  • 1 cup cream (or more milk)
  • 1/2 tsp cooking salt (kosher salt)
  • 1/4 tsp freshly grated nutmeg powder
  • 1 cup Red Leicester cheese, grated (or cheddar)
  • 1/2 cup Gruyère cheese, grated (or other melting cheese)
  • 1/2 cup Red Leicester cheese, grated (or cheddar)
  • 1/2 cup Gruyère cheese, grated (or other melting cheese)

Instructions

  1. Preheat and Roast Cauliflower: Preheat your oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets with extra virgin olive oil, sea salt, and pepper. Spread them evenly on a large baking tray. Roast for 20 minutes without turning, until they are still slightly firm but have some color. Then remove from the oven and reduce oven temperature to 180°C / 350°F.
  2. Heat Milk and Cream: Warm the milk and cream together until hot, using either the stovetop or microwave. This ensures a smooth and lump-free sauce later.
  3. Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Add the flour and stir constantly for about 3 minutes to cook out the raw flour taste, forming a roux.
  4. Add Milk to Roux: Gradually pour in half of the hot milk while stirring to dissolve the roux into the milk. Once the mixture thickens, add the remaining milk. Continue stirring and cooking for 1 minute until the sauce is thick enough to coat the back of a wooden spoon.
  5. Incorporate Cheese: Turn off the stove but keep the saucepan on the warm burner. Stir in the cooking salt, freshly grated nutmeg, and both the Red Leicester and Gruyère cheeses. The cheese will melt and thicken the sauce to a luscious consistency.
  6. Toss Cauliflower in Sauce: Add the roasted cauliflower to the cheese sauce and toss gently to coat all florets thoroughly.
  7. Prepare for Baking: Transfer the cauliflower cheese mixture into a 2L / 2qt baking dish (approximately 30 x 20 x 5cm or 12 x 8 x 2 inches).
  8. Top with Cheese: Sprinkle the remaining grated Gruyère cheese followed by Red Leicester cheese evenly over the top to create a cheesy crust.
  9. Bake: Place the dish in the oven at 180°C / 350°F and bake for 30 minutes, or until the cheese topping is melted, bubbly, and golden brown.
  10. Serve: Optionally sprinkle with freshly chopped parsley for color and freshness. Let the dish stand for 5 minutes before serving to allow the sauce to set slightly and make serving easier.

Notes

  • Note 1: Using different sized cauliflower heads achieves about 1kg of florets.
  • Note 2: Red Leicester and Gruyère cheeses can be substituted with cheddar and any good melting cheese if preferred.
  • You can adjust cream quantity with more milk if a lighter sauce is desired.
  • For best flavor, freshly grate nutmeg rather than using pre-ground.
  • Letting the dish stand before serving helps prevent the sauce from being too runny.

Keywords: Cauliflower Cheese, Mornay Sauce, Roasted Cauliflower, British Side Dish, Comfort Food

Find it online: https://dishedbydana.com/creamy-roasted-cauliflower-cheese-bake-recipe/