Cauliflower cheese is a dish first prepared in the 17th century which has come to become a timeless classic. It is a simple dish but one which has surprising health benefits. With its rich velvety cheese sauce it is certainly the ultimate comfort food.
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Cauliflower is a powerhouse of nutrients. Packed with vitamins C and K, folate and fibre. These nutrients support a healthy immune system, bone health and digestion.
Low In Calories
Cauliflower is low in calories (at least until you add the cheese!) but in any case, cauliflower cheese offers a lower calorie alternative to macaroni and cheese making it a great option for those watching their carb and calorie intake.
Rich In Antioxidants
The antioxidants contained in cauliflower can help reduce inflammation and may lower the risk of certain chronic diseases.
The combination of cauliflower and cheese makes for a versatile dish that can be easily modified to suit various dietary preferences such as by using a low fat cheese or adding different herbs for a flavourful twist.
Whether served as a side dish or a satisfying main clause, this classic recipe is sure to please your taste buds. We love serving this as a side with our Sunday Roast
1 kg cauliflower florets
2 tablespoons olive oil
60g unsalted butter
3 ½ tablespoons plain flour
2 cups full fat milk
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon freshly grated nutmeg
130 g Cheddar cheese, grated
85 g Gruyere cheese, grated
- Preheat the oven to 220℃/430℉
- Place the cauliflower in a roasting tray and cover with the oil and ¼ teaspoon salt and the pepper. Roast for 20 minutes. Remove the cauliflower from the oven and turn the temperature down to 180℃/350℉.
- Make the roux by melting the butter in a cast iron skillet. Once melted, add the flower and mix until it comes together. Add the milk, remaining salt and nutmeg and cook until it comes together with the butter and flour mix.
- Next add 1 cup of Cheddar cheese and ½ cup of Gruyere and mix until the cheese melts.
- Return the cauliflower to a roasting dish and cover with the cheese sauce.
- Add the remaining grated cheese and roast for a further 30 minutes until the cheese is golden and bubbling
- Whilst many will make cauliflower cheese by boiling the cauliflower, you will get a much nicer flavour if you roast the veg.
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