0 added
Item price
£1.20Price per unit
£1.20 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Break the head of the cauliflower into florets, cutting any larger pieces in half. Reserve the stem and leaves to use later (see tips). Place the florets into a large roasting dish and drizzle with the oil. Season lightly, then bake for 20 minutes, until golden but not completely cooked through. Finely dice the cauliflower stalk and set aside.
Meanwhile, make the cheese sauce. Melt the butter in a medium saucepan and cook over a low heat for 4-5 minutes until the butter is foamy and the milk solids have turned brown and smell nutty. Add the garlic and diced cauliflower stalk and cook for 1-2 minutes, until the garlic is golden. Stir in the flour and cook for a few minutes more to form a paste.
Pour in the milk a little at a time, whisking constantly, to form a smooth, thick sauce. Add the mustard, a pinch of finely grated nutmeg, and three-quarters of the Cheddar and Cheshire cheeses. Mix well until completely melted.
Tip the roasted cauliflower into a 2L baking dish and pour the sauce over the top. Stir well so each floret is coated. Sprinkle over the remaining cheese. At this point, you can cool, then cover the cauliflower cheese and refrigerate for up to 3 days, or freeze for up to 3 months (see tips).
Using a mini food processor or sharp knife, finely chop the croutons, sage and parmesan together to make a crumbly topping. When ready to cook, preheat the oven to 200ºC, gas mark 6. Sprinkle the top with the crumbs, then bake for 25-30 minutes, or until bubbling and golden. Serve piping hot, garnished with a few whole sage leaves, if liked.
Types of cheese
Cheddar is the obvious choice for cauliflower cheese, and the tangy sharpness contrasts wonderfully with the brassica, but English cheeses such as Cheshire and Lancashire impart similar punchiness with earthy undertones that lift the dish – give it a try!
Cauliflower leaves
Did you know the leaves of a cauliflower are edible? Toss them with a little olive oil and seasoning, then roast in a hot oven for 20-30 minutes until crisp around the edges and tender in the centre. Serve with roasted garlic aïoli for a zero-waste starter or snack.
Make ahead
Save yourself stress on the day by prepping this ahead of time. The unbaked dish can be stored in the fridge for up to 3 days, or frozen for 3 months. Defrost and bring to room temperature, then top with the crumb and bake for 25-30 minutes.
Typical values per serving when made using specific products in recipe
Energy | 1,491kJ/ 358kcals |
---|---|
Fat | 24g |
Saturated Fat | 13g |
Carbohydrates | 20g |
Sugars | 9.1g |
Fibre | 3.1g |
Protein | 15g |
Salt | 0.8g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.20Price per unit
£1.20 each0 added
Item price
£5.95Price per unit
£1.19/100ml0 added
Item price
£1.50Price per unit
15p/10g0 added
Item price
80pPrice per unit
40p/10g0 added
Item price
£3.25Price per unit
£18.58/kg0 added
Item price
£2.15Price per unit
£8.60/kg0 added
Item price
60pPrice per unit
60p each0 added
Item price
85pPrice per unit
56.7p/kg0 added
Item price
£1.55Price per unit
68.2p/litre0 added
Item price
95pPrice per unit
52.8p/100g0 added
Item price
£1.60Price per unit
57.1p/10g0 added
Item price
£3.00Price per unit
£8.58/kg0 added
Item price
£3.76 each est.Price per unit
£18.80/kg