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Cauliflower cheese with gruyère and beer
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1 large cauliflower, (about 800g) trimmed and separated into large florets
2 tbsp olive oil
400ml semi-skimmed milk
40g unsalted butter, plus extra for greasing
40g plain flour
100ml pale lager (such as Heineken or Budweiser)
1 tsp dijon mustard
½ tsp worcestershire sauce
1 heaped tbsp crème fraîche
150g gruyère, grated
30g parmesan, finely grated
1. Preheat the oven to 200˚C, gas mark 6. Toss the cauliflower florets with the oil, season and spread out on a large baking tray. Roast for 30 minutes, turning halfway, until browned and tender. Reduce the oven to 190˚C, gas mark 5.
2. Meanwhile, put the milk in a small pan and heat gently until just steaming, but not boiling. Melt the butter in a second, larger pan set over a low-medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly. Swap to a balloon whisk and gradually add the hot milk, whisking gently to create a smooth sauce. Gradually add the lager and bring to the boil. Simmer gently for 6-7 minutes, stirring, until very thick. Season and remove from the heat. Immediately stir in the mustard, worcestershire sauce, crème fraîche and ½ the gruyère. Cover and set aside.
3. Butter a medium-sized ovenproof dish. Pile in the roast cauliflower and spoon over the cheese sauce. Scatter with the parmesan and the remaining 75g gruyère. Bake for 30-35 minutes, until golden and bubbling. Rest for 5-10 minutes before serving with salad and/or baked potatoes, if liked.
It’s important to add the hot milk to the flour and butter very slowly to start with. Once you have a smooth mixture, you can add it more quickly.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.