Cauliflower Cheese
Updated Feb. 13, 2024
- Total Time
- 1 hour 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and black pepper
- 2(1½-pound) heads cauliflower
- 3tablespoons unsalted butter, plus more for buttering the pan
- 3tablespoons all-purpose flour
- 2cups whole milk or half-and-half
- Small pinch of grated nutmeg
- Small pinch of ground cayenne
- 1cup grated sharp Cheddar (3 ounces)
- 1cup grated provolone or Asiago cheese (3 ounces)
- 1cup crumbled feta (4 ounces)
- ½teaspoon cumin, caraway or fennel seed
- 2tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
339 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 19 grams protein; 858 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat. With a paring knife, remove the tough core from the bottom of each cauliflower. Working one at a time, lower the cauliflower into boiling water and cook for 5 minutes. Remove and set aside to let cool. (Alternatively, cut cauliflower into large florets, cook for 3 minutes and spread out to cool.)
- Step 2
Melt 3 tablespoons butter in a saucepan over medium-high. Add flour and let mixture cook for a minute without browning.
- Step 3
Whisk in milk ½ cup at a time, simmering between additions, until all milk is used. Whisk well, then simmer over low heat for about 5 minutes. Season with salt, pepper, a little nutmeg and a speck of cayenne. Keep warm.
- Step 4
Heat oven to 400 degrees. Butter a 9-by-13-inch baking dish and place blanched cauliflower side by side. Stir Cheddar into sauce and spoon sauce evenly over cauliflower. Sprinkle with grated provolone and feta. (Alternatively, if using florets, arrange in a single layer in the baking dish.) Sprinkle with cumin seeds, if using.
- Step 5
Bake uncovered for about 40 minutes, until bubbling and browned. (Tent lightly with aluminum foil if browning too quickly.) Sprinkle with parsley. Serve directly from the baking dish.
Private Notes
Comments
I like this with cauliflower pre baked rather than pre- boiled Cut into reasonable chunks and toss together with any green leaves with a small amount of olive oil, salt, pepper , cumin, and cayenne then spread on a roasting tin and put in a 400 F oven for 15-20 min until slightly charred. I also put a little Dijon mustard in the cheese sauce.
I add a little dry mustard to the bechamel, or stir in some dijon - tt adds to the sharpness of the cheese. And leftovers freeze and re-heat beautifully.
How lovely! This is very close to what I've experienced as classic cauliflower cheese in England. The béchamel sauce over the blanched cauliflower, with plenty of cheese sprinkled on top and then the whole thing baked until bubbling, should work beautifully. If I wanted a little more flavor, I think I'd add just a wee bit of hot pepper sauce, well stirred into the béchamel and/or sprinkle the cheese on top with paprika or more cayenne (the texture of the unground cumin seeds would put me off)
I just made this and I am not a cook. Easy to do and I really like the idea of the mustard.
Love this recipe. I've made it several times and could make a meal of just this!
Some UK recipes for this dish also include broccoli and/or quartered hard boiled eggs. A very easy and satisfying supper.
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