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Stilton cauliflower gratin

Stilton cauliflower gratin

This grown-up take on cauli cheese makes a particularly special side dish for a Sunday roast, but it also works as a centrepiece in its own right with a green salad. A scattering of hazelnuts on top adds welcome crunch; use whichever nuts you have to hand – or even just a handful of toasted breadcrumbs. 

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plusresting


  • 1 Essential Cauliflower (about 800g)
  • 200ml Essential Double Cream
  • 180g Long Clawson Stilton Strength 4, crumbled
  • ½ x 25g pack lemon thyme, leaves picked
  • 1 tbsp cornflour
  • 20g blanched hazelnuts, roughly chopped


  1. Preheat the oven to 200°C, gas mark 6. Separate the leaves from the cauliflower, then cut them into 4cm pieces. Trim the stem, then cut the rest of the cauliflower into florets. Bring a pan of salted water to the boil and cook the florets for 3 minutes, adding the leaves for the final minute, then drain.

  2. Meanwhile, in a large saucepan, mix together the double cream, 120g Stilton and most of the thyme leaves. In a small bowl, mix together the cornflour with 1 tbsp water until smooth, then add to the pan; season and cook over a medium heat for 3-5 minutes, stirring frequently, until the cheese has melted and the mixture is smooth and thickened slightly. Carefully tip the cauliflower into the pan and stir to combine.

  3. Pour the mixture into a 1-litre baking dish, sprinkle over the remaining 60g Stilton and bake for 15 minutes. Scatter over the hazelnuts, then bake for a further 15 minutes, or until the top is golden and bubbling and the cauliflower is tender. Leave to rest for 5 minutes before sprinkling over the remaining thyme leaves.


Typical values per serving when made using specific products in recipe


2,300kJ/ 555kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating