Creamy Cauliflower Cheese

Ingredients

• 1 large head Cauliflower (trim leaves, cut into uniform florets; include stem for sweetness)
• 1 tablespoon Olive Oil (extra virgin)
• to taste pinch Salt (sea salt)
• 0.5 teaspoon Black Pepper (freshly ground, about 20 cracks)
• 100 g Unsalted Butter (cubed)
• 50 g All-Purpose Flour (plain)
• 420 mL Whole Milk (full‑fat for richness)
• 420 mL Thickened Cream (heavy cream)
• 1 teaspoon Nutmeg (freshly grated)
• 0.5 teaspoon Salt (for sauce) (adjust to taste)
• 0.5 teaspoon White Pepper (ground, for smooth flavor)
• 120 g Mature Cheddar Cheese (grated)
• 80 g Grana Padano Cheese (grated)

Instructions

1. Trim and Cut Cauliflower

   Remove the outer leaves, trim the stem, and cut the cauliflower into even florets; keep the stem pieces for extra sweetness.

   Time: PT5M

2. Season Cauliflower

   Place the florets in a large roasting dish, drizzle with 1 Tbsp olive oil, add a pinch of salt and ½ tsp black pepper, then toss with your hands until evenly coated.

   Time: PT3M

3. First Roast

   Transfer the dish to a pre‑heated oven (200 °C / 400 °F) and roast for 20 minutes, or until the tops are lightly charred. Flip halfway for even colour.

   Time: PT20M

   Temperature: 200°C

4. Make the Roux

   In a large saucepan over medium‑high heat, melt 100 g unsalted butter. Once bubbling, whisk in 50 g flour and cook gently for 2 minutes to form a smooth paste.

   Time: PT2M

5. Add Milk

   Gradually whisk in 420 mL whole milk, continuing to stir for 3 minutes until the mixture thickens and no lumps remain.

   Time: PT3M

6. Incorporate Cream and Seasonings

   Stir in 420 mL thickened cream, 1 tsp freshly grated nutmeg, ½ tsp salt, and ½ tsp ground white pepper. Cook for another 2 minutes until the sauce is glossy.

   Time: PT2M

7. Add Cheeses

   Remove the sauce from the heat and fold in 120 g grated mature cheddar and 80 g grated Grana Padano until combined. The cheese may not fully melt yet – that’s fine.

   Time: PT2M

8. Combine Cauliflower and Sauce

   Place the roasted cauliflower on a heat‑resistant surface, pour the cheese sauce over, and use a spatula to coat every floret evenly.

   Time: PT3M

9. Optional Cheese Topping

   Grate a little extra mature cheddar over the top for a crunchy crust (optional).

   Time: PT1M

10. Final Bake

    Return the dish to the oven (still at 200 °C) and bake for 35 minutes, or until the surface is beautifully golden and bubbling.

    Time: PT35M

    Temperature: 200°C

11. Rest Before Serving

    Remove from the oven and let the casserole rest for 10 minutes before scooping out servings.

    Time: PT10M

Nutrition Facts

Calories

310

Protein

12 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g