Cauliflower Cheese
Creamy, golden, and irresistibly cheesy—this roasted cauliflower cheese is loaded with the rich, tangy flavours of Red Leicester, sharp Cheddar, and nutty Gruyère. The perfect comfort food as a side or I could just eat it on its own!  
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Ingredients
    For the roasted cauliflower
  • 1 Cauliflower (extra large)
  • 2 tbsp olive oil
  • sea salt & pepper (freshly ground)
    • For the cheese sauce
  • 50 g butter
  • 2 tbsp plain flour
  • 250 ml milk
  • 250 ml double cream
  • 1/4 tsp ground nutmeg
  • 75 g Red Leicester (grated)
  • 75 g Mature Cheddar (grated)
  • sea salt & white pepper (season to taste)
    • For the topping
  • 50 g Red Leicester
  • 50 g Gruyere
Instructions
  1. Preheat your oven to 220°C/200°C fan/Gas mark 7.
  2. Spread the cauliflower florets evenly on a large tray and drizzle with oil and season with salt and pepper. Roast in the oven for 20 minutes until it starts to colour but still remain firm. Remove from the oven and set aside. Turn the oven down to 180°C/160°C Fan/Gas mark 5.
  3. For the cheese sauce, pour the milk and cream into a pan and heat until hot. In another pan melt the butter over medium heat, add the flour and cook, stirring regularly, for 3 minutes. Gradually add the milk & cream whilst continually stirring, the mixture should be thick enough to coat a wooden spoon.
  4. Remove the pan from the heat and add both the cheeses, nutmeg and season to taste. The cheese will thicken the mixture so it's like a thick sauce. Now add the cauliflower, stir through to coat in the sauce.
  5. Place the cauliflower into a baking dish, sprinkle over the Gruyère followed by the Red Leicester. Bake at 180°C/160°C for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden. Allow to rest for 5 minutes then serve - enjoy!