How to make an unbeatable baked cauliflower cheese? Just triple the cheeses. We like the combination of Gruyère, cheddar and parmesan, while the crunch of the crisp breadcrumb top takes this all-time classic to new heights. Now that's a side dish.
- 1 small cauliflower (about 1kg), cut into florets and thickly sliced
- 25 gm butter
- 25 gm plain flour
- 400 ml milk
- 1 tsp Dijon mustard
- 100 ml pouring cream
- 100 gm coarsely grated Gruyère
- 80 gm coarsely grated cheddar
- 50 gm finely grated parmesan
- 120 gm coarse sourdough breadcrumbs
- 2 tbsp extra-virgin olive oil
- Finely chopped flat-leaf parsley (optional), to serve
- 1Preheat oven to 200°C. Blanch cauliflower in a large saucepan of boiling salted water (2 minutes; see cook's notes p152). Drain and leave to steam dry, then transfer to a 1.9-litre baking dish.
- 2Meanwhile, melt butter in a saucepan over medium heat, add flour and stir until sandy-coloured (2-3 minutes). Add milk in a few batches, whisking until smooth, then add mustard, cream and cheeses (except 2 tbsp each Gruyère and parmesan) and stir until cheese melts (2-3 minutes). Season to taste then pour cheese sauce over cauliflower.
- 3Toss breadcrumbs in a bowl with oil and scatter over cauliflower with remaining cheese. Bake until golden and bubbling (40-45 minutes) and serve hot.