Pinch of Mint · www.pinchofmint.com/recipes/cauliflower-cheese
Cauliflower cheese with roasted cauliflower
By Tom · Updated
- About 1 hour 40 min
- Takes a bit of care
From prepping the cauliflower (including the leaves) to making a classic cheese sauce and baking it until golden, this is my method for making cauliflower cheese properly.
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The recipe
Cauliflower cheese with roasted cauliflower
From prepping the cauliflower (including the leaves) to making a classic cheese sauce and baking it until golden.
- 20 min prep
- 40 min cooking
- 40 min hands-off
- Takes a bit of care
Times and difficulty are our estimates from the method, not stopwatch figures.
Ingredients
For the cauliflower
For the cheese sauce
For the topping (optional)
Tick things off as you go — they stay ticked if you close the page.
A dotted underline means the amount has been rounded to something you can measure.
Method
Step 1: Preheat the oven
Preheat your oven to 220°C (425°F).
Step 2: Prepare the cauliflower
Remove the outer leaves from the cauliflower. Instead of snapping or cutting them off one by one, use a small paring knife to find a gap between the leaves and cut straight through to the main stalk. This will allow most of the leaves to come away in one go.
Step 3: Set aside the leaves
Do not discard the leaves. They are edible, delicious, and will be used in the dish.
Step 4: Cut the cauliflower florets
Remove the florets from the main stalk and cut them into evenly sized, fairly chunky pieces. Place the florets onto a baking tray.
Step 5: Prepare the leaves
Cut the leaves away from the main stalk. Wash them thoroughly, pat them dry, and cut them into slightly smaller pieces.
Step 6: Season the cauliflower and leaves
Drizzle the cauliflower florets (and leaves) with olive oil and season generously with salt and black pepper.
Step 7: Roast the cauliflower
Place the tray into the preheated oven and roast for 25-30 minutes, or until the cauliflower begins to lightly brown and roast nicely. Keep an eye on the leaves, as they can brown more quickly than the florets. You may need to remove them partway through cooking and return them to the oven near the end to ensure everything is cooked evenly.
Step 8: Start the cheese sauce
While the cauliflower is roasting, place a saucepan over a medium-low heat. Add the butter (75 g) and allow it to melt.
Step 9: Make the roux
Add the flour (50 g) to the melted butter (75 g) and stir to form a roux. Cook the roux until it turns golden brown, which will add a nutty flavour to the sauce.
Step 10: Add the mustard
Stir in the Dijon (or English) mustard (1 tsp) until fully incorporated.
Step 11: Add the milk and cream gradually
Combine the milk (400 ml) and cream. Gradually add the milk and cream mixture a splash at a time, whisking continuously. Allow each addition to fully absorb into the roux before adding more. Continue until all the liquid is incorporated and the sauce is smooth.
Step 12: Simmer the sauce
Simmer the sauce gently for 5-10 minutes, stirring regularly, until it thickens and the flour (50 g) is fully cooked out. Remove from the heat.
Step 13: Add the cheese
Whisk in the grated mature cheddar cheese (150 g) until fully melted and smooth.
Step 14: Season the sauce
If using, add a small grating of nutmeg. Taste the sauce and season with salt and black pepper as needed. Keep in mind the cheese (150 g) is already salty, so additional salt may not be necessary.
Step 15: Remove the cauliflower from the oven
Once roasted, the cauliflower should be lightly charred in places, fully cooked through, and relatively dry. This roasting step builds flavour and removes excess moisture, preventing a watery final dish.
Step 16: Assemble the dish
Transfer all of the roasted cauliflower and leaves to a roasting or baking dish. Pour the cheese (150 g) sauce evenly over the top.
Step 17: Add extra cheese (optional)
At this stage, you can bake the dish as it is or sprinkle over the additional 50g of cheddar. The cheese (150 g) can be grated or diced for small pools of melted cheese on the surface.
Step 18: Bake
Reduce the oven temperature to 200°C (390°F) and return the dish to the oven. Bake for 25-30 minutes, or until golden and bubbling on top.
Step 19: Rest before serving
Remove the cauliflower cheese (150 g) from the oven and allow it to cool for 5-10 minutes before serving.
Step 20: Serve
Serve warm as a side dish or main. Roasting the cauliflower enhances both flavour and texture, taking this classic dish to another level.
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More vegetarian sides
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Questions people ask
How long does cauliflower cheese with roasted cauliflower take?
About 1 hour 40 min from start to finish: 20 min of prep, 40 min of cooking, and 40 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.
How much does this make?
The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.
Can I see the ingredients in ounces and pints?
Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.
Is it vegetarian?
Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.
Cauliflower cheese with roasted cauliflower · Pinch of Mint · www.pinchofmint.com/recipes/cauliflower-cheese