Whole Roasted Cauliflower Cheese

Name: Whole Roasted Cauliflower Cheese
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 1 large cauliflower; 170 g mature cheddar, gruyère, or comté; 50 g unsalted butter; 50 g plain flour; 600 ml whole milk; 2 tsp English mustard; 1/2 bunch chives; 1 pinch sweet smoked paprika

A stunning centerpiece that transforms the humble cauliflower into a decadent, cheesy masterpiece. This whole-baked version features a rich, velvety mornay sauce and a golden, bubbling crust that's perfect for Sunday roasts or a vegetarian main.

Servings6 Portions

Prep Time5 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

large cauliflower
1
mature cheddar, gruyère, or comté
170 g
unsalted butter
50 g
plain flour
50 g
whole milk
600 ml
English mustard
2 tsp
chives
0.5 bunch
sweet smoked paprika
1 pinch

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Remove any large outer leaves from the cauliflower, but keep the smaller, tender ones attached. Carefully lower the whole cauliflower into the water and boil for 15 minutes. Drain thoroughly and set aside.

Preheat your oven to 180°C (160°C fan/gas 4). In a medium saucepan, melt the butter over medium heat. Stir in the flour and sweet smoked paprika, cooking for 1-2 minutes to create a roux.

Remove the pan from the heat and gradually whisk in the milk until the mixture is smooth and lump-free. Stir in the English mustard. Return the pan to the heat and bring to a boil, whisking continuously until the sauce thickens.

Stir in two-thirds of the cheese and whisk until completely melted. Taste and season with salt and pepper as needed.

Place the boiled cauliflower in the center of a deep baking dish. Pour the cheese sauce evenly over the top and sprinkle with the remaining cheese. Bake uncovered for 30-35 minutes until the sauce is golden brown and bubbling.