Name: Creamy Cauliflower Cheese
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 large cauliflower; 1 tbsp olive oil; salt to taste; 20 cracks white pepper; 100 g unsalted butter, cubed; 50 g plain all-purpose flour; 420 ml full fat milk; 420 ml thickened cream; 1 teaspoon fresh nutmeg, grated; 120 g mature cheddar cheese, grated; 80 g gruyère cheese, grated; additional mature cheddar cheese for topping (amount to taste)

Method

14 steps

Slice off leaves from the cauliflower and trim into even florets. Use the stem if desired.
Place cauliflower florets in a large roasting dish.
Drizzle with 1 tbsp olive oil, season with salt and 20 cracks white pepper, and mix with hands to coat evenly.
Roast in a preheated oven at 200°C (400°F) for 20 to 25 minutes until lightly charred.
Meanwhile, melt 100 g unsalted butter in a large saucepan over medium-high heat.
Add 50 g plain all-purpose flour and cook gently for about 2 minutes until it forms a thick paste (roux).
Gradually add 420 ml full fat milk, whisking continuously, and cook for 2-3 minutes until it thickens.
Add 420 ml thickened cream and grated nutmeg, season with salt and white pepper, and whisk until combined.
Remove sauce from heat and stir in 120 g grated mature cheddar and 80 g grated gruyère until smooth and silky.
Carefully remove roasted cauliflower from oven and place on a heat-resistant surface.
Pour the cheese sauce over the cauliflower, covering all areas, using a spatula if needed.
Optionally, grate additional mature cheddar cheese over the top.
Return to oven and roast at 200°C (400°F) for about 35 minutes until the top is golden.
Remove from oven and let cool for 10 minutes before serving.