Search

Cauliflower cheese gratin

(10 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cauliflower cheese
Cauliflower cheese
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe This cauliflower cheese gratin recipe makes our family favourite even tastier, but is really simple to make. All you'll need to make this cauliflower cheese gratin recipe is chunks of cauliflower (including the stalks) lightly cooked then coated in rich cheese sauce and topped with halved plum tomatoes and breadcrumbs. Don't forget the Parmesan for a truely cheesy gratin dish! Cauliflower cheese gratin can be served as a standalone vegetarian meal or as a delicious accompaniment to many popular dishes - fish, poultry or even a Sunday roast. Lets be honest cheese sauce works with everything!

Ingredients

  • 1 large cauliflower, broken into large florets, about 1kg (2¼lb)
  • 8 baby plum tomatoes, halved
  • A handful of breadcrumbs
  • 2 tbsp freshly grated Parmesan
  • Black pepper
For the sauce:
  • 60g (2oz) butter
  • 60g (2oz) plain flour
  • 600ml (1 pint) milk, or half milk and half cooking water
  • 1 bay leaf
  • 4 spring onions, trimmed and chopped
  • A good squeeze of readymade English mustard
  • Freshly grated nutmeg
  • 150g (5oz) Cheddar, grated

Add a bay leaf to the cauliflower cooking water to tabsorb the smell of the veg cooking and a little lemon juice to keep the florets white.

Method

  1. Add the cauliflower to a large pan of boiling water and cook for 10 mins until just tender. Leave to drain in a colander.
  2. To make the sauce: Melt the butter in a pan, add the flour and stir to make a paste. Take off the heat. add a little milk and beat well until smooth. Put back on the heat and gradually add the rest of the milk. Bring to the boil, add the bay leaf and cook for 5 minutes, stirring.
  3. Add the spring onions to the sauce and cook for a couple of mins. Remove the bay leaf. Stir in the mustard, some nutmeg and the Cheddar.
  4. Put a gratin dish under the grill to warm up for a few mins. Arrange cauliflower in the dish. Pour sauce over. Scatter with the tomatoes, breadcrumbs and Parmesan. Grill for about 5 mins. Season with pepper.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 381(kcal)
  • Fat 23.0g
  • Saturates 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(10 ratings)

Your comments

comments powered by Disqus

FREE Newsletter