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Four-cheese cauliflower gratin served in a casserole dish

Four-cheese cauliflower gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
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
  • 30g crispy onions

For the sauce

  • 25g butter
  • 25g plain flour
  • 300ml whole milk
  • 30g English mustard
  • 100g cream cheese
  • 1 tsp truffle oil (optional)
  • 100g parmesan or vegetarian alternative, finely grated

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2019

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A star rating of 5 out of 5.8 ratings
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