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Cauliflower cheese
Cauliflower cheese is a Sunday lunch classic but can also easily be a fantastic vegetarian centerpiece for weeknight dinners or family feasts. Prep ahead and bake before serving for a dish that is guaranteed to impress.
Course
Casserole, Vegetarian
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
320
kcal
Author
Alida Ryder
Ingredients
for the cheese sauce
125
g/1 stick butter
3/4
cup
flour
4
cups
milk
heated with 1 bay leaf and 2 peppercorns
pinch
of cayenne pepper
1/2
teaspoon
grated nutmeg
1/2
teaspoon
ground white pepper
1
cup
grated mature cheddar
salt
to taste
for the cauliflower cheese
2
large heads cauliflower
cut into florets
1
cup
grated mature cheddar
Instructions
Pre-heat the oven to 160°c.
To make the sauce, melt the butter in a saucepan then whisk in the flour until you have a thick paste/roux.
Slowly whisk in the warmed milk until you are left with a smooth, silky sauce.
Lower the heat and allow to simmer whilst stirring until the sauce is thick and the flour is cooked.
Add the nutmeg, cayenne, pepper and salt then remove from the heat and stir in the cheese.
Place the cauliflower in an oven-proof casserole dish then pour over the cheese sauce.
Cover with a sheet of greased foil then place in the oven and allow to bake for 30-45 minutes until the cauliflower is cooked to your preference.
Remove the foil then top with the remaining cheese and bake for another 15-20 minutes until the cheese has melted.
Remove from the oven and allow to rest for 5-10 minutes before serving.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
15
g
|
Protein:
13
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
65
mg
|
Sodium:
348
mg
|
Potassium:
340
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
925
IU
|
Vitamin C:
12.9
mg
|
Calcium:
369
mg
|
Iron:
0.8
mg