Four-cheese cauliflower gratin served in a casserole dish

Four-cheese cauliflower gratin

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Prep: 20 mins Cook: 1 hr, 50 mins

Easy

Serves 8-10

Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal279
  • fat19g
  • saturates11g
  • carbs10g
  • sugars6g
  • fibre2g
  • protein16g
  • salt1g
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Ingredients

  • 2 cauliflowers
  • 125g ball mozzarella, torn into pieces
  • 200g gruyère or cheddar, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 30g crispy onions
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

For the sauce

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 300ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 30g English mustard
  • 100g cream cheese
  • 1 tsp truffle oil (optional)
  • 100g parmesan or vegetarian alternative, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. For the sauce, melt the butter in a shallow saucepan. When it’s just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.

  2. Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don’t worry about the outside bits not being slices – it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.

  3. Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.

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