Cauliflower Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier, gluten-free option.

Preheat oven to 220°C / 430°F (200°C fan).

Toss cauliflower in oil, salt and pepper. Spread on a large tray.

Roast for 20 minutes (don’t turn). Cauliflower should still be a bit firm, but with some colour. Remove from oven.

Turn oven down to 180°C/350°F.

Heat milk and cream until hot – either on the stove or in microwave.

Melt butter in a large saucepan over medium heat. Add flour and cook, stirring regularly, for 3 minutes.

While stirring, pour in half the milk. Once the roux is dissolved, stir in remaining milk. Stir on heat for 1 minute until thick enough to coat a wooden spoon.

Turn off the stove, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses until thick.

Add cauliflower and toss to coat in the sauce.

Transfer mixture to a 2L baking dish.

Sprinkle over gruyère followed by Red Leicester cheese.

Bake at 180°C/350°F for 30 minutes until cheese is melted and cauliflower is bubbly and golden.

Sprinkle with parsley if desired. Stand for 5 minutes then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens