Print

Roasted Cauliflower Cheese with Red Leicester and Gruyère Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

Cauliflower Cheese is a comforting British classic side dish that can also be enjoyed as a main. This recipe features roasted cauliflower florets tossed in a rich, silky Mornay cheese sauce made with a blend of Red Leicester and Gruyère cheeses, then baked until bubbly and golden. Roasting the cauliflower enhances its flavor and texture, making this dish extra satisfying and full of cheesy goodness.

Ingredients

Roasted Cauliflower:

  • 1kg / 2 lb cauliflower florets (from 1 large or 1½ medium or 2 small cauliflower heads)
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ⅛ tsp black 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 as preferred)
  • ½ tsp cooking salt (kosher salt)
  • ¼ tsp freshly grated nutmeg powder
  • 1 cup Red Leicester cheese, grated (or cheddar)
  • ½ cup Gruyère cheese, grated (or other melting cheese)

Topping:

  • ½ cup Red Leicester cheese, grated (or cheddar)
  • ½ cup Gruyère cheese, grated (or other melting cheese)

Instructions

  1. Roast the Cauliflower: Preheat your oven to 220°C/430°F (200°C fan). Toss the cauliflower florets with olive oil, sea salt, and black pepper until evenly coated. Spread them out on a large baking tray without overlapping. Roast in the oven for 20 minutes without turning, so they get a lovely golden color while still staying a bit firm. Remove from oven once done.
  2. Reduce Oven Temperature: Lower the oven temperature to 180°C/350°F to prepare for the baking step.
  3. Prepare the Cheese Sauce (Mornay): Heat the milk and cream until hot but not boiling, either on the stove or in the microwave. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 3 minutes, stirring regularly to form a roux. Slowly pour in half the hot milk while stirring to dissolve the roux. Then add the remaining milk and stir continuously on the heat for about 1 minute until the sauce thickens enough to coat a wooden spoon.
  4. Add Cheese and Seasoning: Remove the pan from the heat but keep it on the warm stove. Stir in the cooking salt, freshly grated nutmeg, and both Red Leicester and Gruyère cheeses. The cheese will melt and thicken the sauce into a smooth, rich consistency.
  5. Combine Cauliflower and Sauce: Add the roasted cauliflower florets to the cheese sauce and gently toss to coat all pieces evenly with the creamy sauce.
  6. Assemble in Baking Dish: Transfer the cauliflower and cheese mixture into a 2L / 2qt baking dish (approximately 30 x 20 x 5cm or 12 x 8 x 2 inches).
  7. Add Cheese Topping: Sprinkle the remaining grated Gruyère cheese first, followed by the Red Leicester cheese over the top to create a golden, cheesy crust.
  8. Bake: Place the dish in the preheated 180°C/350°F oven and bake for 30 minutes until the cheese topping is melted, bubbly, and golden brown.
  9. Serve: Optionally, sprinkle with fresh parsley for color and flavor. Let the dish stand for 5 minutes before serving to set slightly and enhance flavors.

Notes

  • Roasting the cauliflower rather than boiling gives better flavor and texture.
  • You can substitute the cheeses with any good melting variety like cheddar or Emmental.
  • Freshly grated nutmeg enhances the classic Mornay sauce flavor.
  • If you prefer a lighter sauce, replace some cream with milk or use all milk.
  • Allowing the dish to stand after baking helps the sauce thicken slightly for better serving consistency.

Find it online: https://recipeplenty.com/roasted-cauliflower-cheese-with-red-leicester-and-gruyere-recipe/