Traditional British Cauliflower Cheese

Tender cauliflower florets smothered in a thick, velvety cheddar Mornay sauce. The top should be perfectly browned with bubbling cheese and a crunchy breadcrumb crust.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 421
• Protein: 17 g
• Carbs: 23 g
• Fat: 28 g

Ingredients

• 1 piece Cauliflower ( cut into florets )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 500 ml Whole milk
• 150 g Cheddar cheese ( grated )
• 1 tsp Nutmeg ( ground )
• 30 g Breadcrumbs
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cauliflower preparation

   Cut the cauliflower into even florets. Blanch them in boiling salted water for 6 to 8 minutes. The vegetable should remain firm to the knife's point as it will finish cooking in the oven. Drain thoroughly.

2. Making the roux

   In a saucepan, melt the butter over medium heat. When it starts to foam, add the flour all at once. Whisk for 2 minutes to cook the flour without browning it: this is called 'singer'.

3. Thickening the Mornay sauce

   Gradually pour in the milk while whisking vigorously to avoid lumps. Let it thicken over low heat until the sauce coats the back of a spoon. Remove from heat, stir in two-thirds of the grated cheddar, nutmeg, and pepper.

4. Final broiling

   Place the cauliflower in a baking dish. Pour the sauce generously over it. Sprinkle the remaining cheddar and breadcrumbs on top. Bake at 200°C for 15 minutes until the crust is golden and bubbling.

Chef's tips

• Drain the cauliflower very thoroughly after blanching to prevent excess water from thinning your Mornay sauce.
• If the sauce is too thick, loosen it with a small splash of extra milk before coating.
• Use high-quality cheddar to ensure that characteristic umami flavor and deep golden color.

Storage

Keep for 2 days in the refrigerator in an airtight container. Reheat in the oven to preserve the crunchy crust.