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Cauliflower Cheese with Roasted Cauliflower and Cheesy Mornay Sauce Recipe

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A rich and comforting Cauliflower Cheese recipe featuring roasted cauliflower florets coated in a creamy, cheesy Mornay sauce and baked to golden perfection. This classic British dish is perfect as a side or a vegetarian main course.

Ingredients

Cauliflower

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

Cheese Sauce (Mornay)

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

Instructions

  1. Roast cauliflower: Preheat the oven to 220°C / 430°F (200°C fan). Toss cauliflower florets with olive oil, sea salt, and pepper, then spread evenly on a large baking tray. Roast for 20 minutes without turning until the florets are slightly firm but have some color. Remove from the oven.
  2. Lower oven temperature: Reduce the oven temperature to 180°C / 350°F in preparation for baking the dish later.
  3. Heat milk and cream: Warm the milk and cream together until they are hot, either on the stovetop or in a microwave.
  4. Prepare roux: Melt the unsalted butter in a large saucepan over medium heat. Add the flour and cook, stirring regularly, for 3 minutes to create a roux without browning it.
  5. Add milk to roux: Pour in half of the hot milk mixture gradually while stirring continuously. Once the mixture thickens, add the remaining milk and stir for an additional minute on the heat. The sauce should be thick enough to coat the back of a wooden spoon.
  6. Add flavorings and cheese: Turn off the heat but keep the pot on the warmed stove. Stir in cooking salt, freshly grated nutmeg, Red Leicester cheese, and Gruyère cheese until the sauce thickens into a smooth, thick cheese sauce.
  7. Combine cauliflower and sauce: Add the roasted cauliflower florets to the cheese sauce and toss gently to coat all the florets evenly.
  8. Transfer to baking dish: Spoon the cauliflower and cheese mixture into a 2L / 2qt baking dish approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).
  9. Add cheese topping: Evenly sprinkle the additional grated Gruyère cheese followed by the grated Red Leicester cheese over the top of the cauliflower mixture.
  10. Bake: Bake in the preheated oven at 180°C / 350°F for 30 minutes until the cheese topping is melted, bubbly, and golden brown.
  11. Serve: Optionally sprinkle with fresh parsley for garnish. Allow the dish to stand for 5 minutes before serving to set slightly and maximize flavor.

Notes

  • Use full-fat milk and cream for the creamiest sauce.
  • Red Leicester cheese adds sweetness and depth; cheddar can be used as a substitute.
  • Gruyère is preferred for melting and flavor but any good melting cheese can be substituted.
  • Do not turn cauliflower while roasting to maintain some firmness and color.
  • Allow the baked dish to rest before serving to avoid burns and improve texture.

Find it online: https://simpleplatter.com/cauliflower-cheese-with-roasted-cauliflower-and-cheesy-mornay-sauce-recipe/