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    Onion marmalade cauliflower cheese

    by Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    1 Duchy Organic Cauliflower
    1 tbsp organic olive oil
    50g Duchy Organic Butter, plus extra for greasing
    4 tbsp Duchy Organic Plain Flour
    500ml Duchy Organic Whole Milk
    175g Duchy Organic Extra Mature Cheddar, grated
    ¼ tsp English mustard powder
    6 tsp Duchy Organic Onion Marmalade
    15-25g breadcrumbs


    1. Preheat the oven to 220ºC, gas mark 7. Cut the cauliflower into florets. Trim the stalk and peel off and discard the tough outer layer. Slice the stalk into 0.5-1cm thick pieces and put in a large bowl with the florets. Drizzle over the olive oil and season well. Spread out on a parchment-lined baking tray and roast for 25 minutes, until tender and starting to brown.

    2. Meanwhile, melt the butter in a saucepan and add the flour. Using a rubber spatula or wooden spoon, mix the flour into the melted butter. Stir continuously over a low heat for 1 minute, then slowly add the milk and switch to a hand whisk. Keep whisking until all the milk has been added and the sauce is smooth and thickened. This will take 4-5 minutes.

    3. Add most of the cheese, reserving a handful for the topping. Mix the cheese into the sauce until it has fully melted. Add the mustard powder and a few grinds of pepper. Taste for seasoning.

    4. Once the cauliflower has cooked, butter a 2L ovenproof dish and spread the cauliflower pieces out evenly. Nestle little spoonfuls of onion marmalade amongst the cauliflower. Pour over the hot cheese sauce, then scatter with breadcrumbs and the reserved cheese. Bake for 20 minutes until bubbling and golden.

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