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    Whole roasted cauliflower cheese

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes

    Serves: 4


    4 garlic cloves, crushed
    1 tsp ground cumin
    ½ tsp hot paprika
    2 tbsp olive oil
    1 large cauliflower
    ½ lemon, juice
    20g unsalted butter
    20g plain flour
    300ml whole milk
    60g grated cheddar cheese
    1 tbsp Worcestershire sauce
    20g grated parmigiano reggiano
    ½ x 25g pack flat leaf parsley, roughly chopped (optional) 


    1. Preheat the oven to 180˚C, gas mark 4. In a small bowl, mix the garlic, cumin, paprika and olive oil; season. Trim the outer leaves and stalk of the cauliflower so it can sit flat, then cut a cross into the base. Rub the paprika paste all over the cauliflower, then place in a medium-sized casserole dish, stalk-side down. Drizzle over the lemon juice and a splash of water. Cover and roast for 45 minutes. Remove the lid and cook, uncovered, for a further 20 minutes, until tender.

    2. Meanwhile, make a white sauce with the butter, flour and milk (see below). Stir through the cheddar until melted; season. When the cauliflower is cooked, set the grill to high (about 220˚C). Pour the cheese sauce over the cauliflower and drizzle with the Worcestershire sauce. Scatter over the grated parmesan and grill in the casserole for 3-5 minutes, until golden. Serve immediately, scattered with parsley, if liked. 


    1. Melt 20g unsalted butter in a small pan over a gentle heat, then stir in 20g plain flour. When combined into a paste, cook for 1 minute, stirring, until starting to turn white at the edges. This means the flour is cooked.

    2. Turn the heat down to its lowest setting. Stir in 300ml milk, a little at a time, waiting for the milk to be incorporated into a smooth paste before adding a little more. Stir constantly to avoid lumps forming.

    3. When the milk is incorporated, turn the heat up a little and keep stirring while the sauce comes to the boil. Simmer for 1 minute (still stirring), then take off the heat, season and add any flavourings, such as grated cheese, parsley or mustard powder.

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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