Home
Recipes
Creamy cauli, brioche & bay bake

Creamy cauli, brioche & bay bake in a baking dish

Creamy cauli, brioche & bay bake

Name: Creamy cauli, brioche & bay bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 750ml whole milk; 3 bay leaves; 1 large cauliflower (about 750g), cut into pieces, leaves and all; 75g butter; 75g plain flour; 75ml double cream; grating of nutmeg; 2 tsp Dijon mustard; 75g parmesan or vegetarian alternative; 50g brioche cut into 1cm cubes

Cassie Best

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

0 reviews

loading...

Create this creamy cauliflower cheese bake with added chunks of brioche for a comforting Christmas or Sunday roast side

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Carrots with bacon & marmalade butter

A star rating of 0 out of 5.0 ratings

Roasted garlic & parmesan sprouts

A star rating of 5 out of 5.12 ratings

Roasted red cabbage with pomegranate molasses

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

750ml whole milk
3 bay leaves
1 large cauliflower

(about 750g), cut into pieces, leaves and all
75g butter
75g plain flour
75ml double cream
grating of nutmeg
2 tsp Dijon mustard
75g parmesan

or vegetarian alternative
50g brioche

cut into 1cm cubes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal407
fat28g
saturates17g
carbs24g
sugars10g
fibre3g
protein13g
salt0.8g

Method

step 1

Warm the milk and bay in a saucepan over a low heat for a few minutes. Once steaming, turn off the heat. Leave to infuse for 10 mins. Meanwhile, put the cauli in another pan, cover with hot water and boil for 2-3 mins until tender. Drain and leave in the colander to steam-dry.
step 2

Melt the butter in the cauliflower pan (no need to wash it) over a medium heat. Stir in the flour and cook for a minute or two, stirring to make a sandy paste. Add a ladleful of the warm milk, stirring until smooth. Keep adding the milk, stirring well, until you have a smooth sauce. Add the cream, nutmeg, mustard and half the cheese. Season well.
step 3

Heat the oven to 200C/180C fan/gas 6 if cooking straightaway. Tip the cauliflower into a baking dish (ours was 20 x 30cm), arranging any leaves to poke out a little, so they’ll go nice and crispy. Pour over the sauce, making sure the cauliflower is fully coated. Scatter over the brioche and remaining cheese. Will keep chilled for two days. Bake for 25-30 mins until golden.

Recipe from Good Food magazine, December 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now