Ingredients
For the Cauliflower
- 1 large whole cauliflower head (approximately 1kg/2.2 lbs)
- Salt for boiling water
For the Cheese Sauce
- 50g (1.7 oz) butter
- 2 tablespoons all-purpose flour
- 400ml (1⅔ cups) heavy cream
- 100g (3.5 oz) cheese, grated (divided)
- Salt to taste
- Freshly ground black pepper
Step-by-Step Instructions
- Prepare the Cauliflower
- Remove leaves and trim stem of cauliflower
- Bring large pot of salted water to boil
- Cook whole cauliflower for 15 minutes until tender but firm
- Drain well and place in baking dish
- Make the Cheese Sauce
- Melt butter in a saucepan over medium heat
- Add flour and whisk for 1-2 minutes
- Gradually pour in cream while whisking constantly
- Cook until sauce thickens (3-4 minutes)
- Add half the grated cheese
- Season with salt and black pepper
- Stir until smooth
- Assembly and Baking
- Pour sauce over cauliflower
- Top with remaining cheese
- Bake at 200°C (395°F) for 13-15 minutes
- Until golden brown and bubbling
Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (per serving – serves 4)
- Calories: 380
- Protein: 12g
- Carbohydrates: 15g
- Fat: 32g
- Fiber: 4g
- Calcium: 220mg
Pro Tips and Tricks
- Don’t overcook the cauliflower during boiling
- Let cauliflower drain thoroughly to prevent watery sauce
- Warm cream slightly before adding to roux
- Use freshly grated cheese for best melting
- Rest for 5 minutes before serving
Variations and Substitutions
- Mix different cheeses (cheddar, gruyere, parmesan)
- Add mustard powder to cheese sauce
- Sprinkle with herbs before baking
- Use half-and-half instead of cream for lighter version
- Add nutmeg to the sauce for depth
