A stunning twist on the classic cauliflower cheese, this whole-roasted version creates an impressive centerpiece that’s both elegant and comforting. The humble cauliflower is transformed into a showstopping dish with a luxuriously creamy cheese sauce and golden-brown crust.
Ingredients
For the Cauliflower
- 1 large whole cauliflower head (approximately 1kg/2.2 lbs)
- Salt for boiling water
For the Cheese Sauce
- 50g (1.7 oz) butter
- 2 tablespoons all-purpose flour
- 400ml (1⅔ cups) heavy cream
- 100g (3.5 oz) cheese, grated (divided)
- Salt to taste
- Freshly ground black pepper
Step-by-Step Instructions
- Prepare the Cauliflower
- Remove leaves and trim stem of cauliflower
- Bring large pot of salted water to boil
- Cook whole cauliflower for 15 minutes until tender but firm
- Drain well and place in baking dish
- Make the Cheese Sauce
- Melt butter in a saucepan over medium heat
- Add flour and whisk for 1-2 minutes
- Gradually pour in cream while whisking constantly
- Cook until sauce thickens (3-4 minutes)
- Add half the grated cheese
- Season with salt and black pepper
- Stir until smooth
- Assembly and Baking
- Pour sauce over cauliflower
- Top with remaining cheese
- Bake at 200°C (395°F) for 13-15 minutes
- Until golden brown and bubbling
Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (per serving – serves 4)
- Calories: 380
- Protein: 12g
- Carbohydrates: 15g
- Fat: 32g
- Fiber: 4g
- Calcium: 220mg
Pro Tips and Tricks
- Don’t overcook the cauliflower during boiling
- Let cauliflower drain thoroughly to prevent watery sauce
- Warm cream slightly before adding to roux
- Use freshly grated cheese for best melting
- Rest for 5 minutes before serving
Variations and Substitutions
- Mix different cheeses (cheddar, gruyere, parmesan)
- Add mustard powder to cheese sauce
- Sprinkle with herbs before baking
- Use half-and-half instead of cream for lighter version
- Add nutmeg to the sauce for depth
Common FAQs
Q: Why is my sauce lumpy?
A: Whisk constantly and add warm cream gradually to prevent lumps.
Q: Can I prepare this ahead?
A: Yes, assemble up to 24 hours ahead and bake before serving.
Q: What cheese works best?
A: Sharp cheddar is classic, but any good melting cheese works.
Q: How do I know when the cauliflower is done?
A: Pierce with knife – should be tender but still firm.
Storage and Make-Ahead Tips
- Store leftovers in refrigerator up to 3 days
- Reheat in oven at 180°C (350°F) until hot
- Sauce can be made ahead and refrigerated
- Don’t freeze – affects texture significantly
- Can prepare entire dish day before baking
This whole roasted cauliflower transforms a humble vegetable into an elegant, satisfying dish that’s perfect for both family dinners and special occasions. The combination of tender cauliflower and rich, creamy cheese sauce creates a memorable side dish that might just become your new weekly favorite. The golden-brown crust and molten cheese sauce make every bite a perfect balance of textures and flavors.
