Adapted from https://www.recipetineats.com/cauliflower-cheese/
ROASTED CAULIFLOWER:
- 2 lb cauliflower florets (I did half. Just for two of us.)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
CHEESE SAUCE (MORNAY SAUCE):
- 4 tbsp butter
- 3½ tbsp flour , plain flour
- 1 cup milk
- 1 cup cream
- 1/2 tsp salt
- 1/4 tsp nutmeg powder
- 1 cup Red Leicester cheese (or cheddar), We mixed white and yellow cheddar
- 1/2 cup gruyère cheese , grated
TOPPING:
- 1/2 cup Red Leicester cheese (or cheddar),
- 1/2 cup gruyère cheese , grated
Instructions
ROASTED CAULIFLOWER:
- Preheat oven to 430°F
- Toss cauliflower in oil, salt and pepper and spread on a large tray.
- Roast 20 minutes (don't turn). Cauliflower should still be a firm, but with some color on them. Remove from oven.
- Turn oven down to 350°F.
CHEESE SAUCE (MORNAY SAUCE):
- Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
- Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
- Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
- Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
- Mix in cauliflower: Add cauliflower and toss to coat in the sauce.
BAKE:
- Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
- Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
- Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
Recipe Notes:
- Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
- Gruyère – A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).