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Taleggio & tarragon cauliflower cheese in a baking dish

Taleggio & tarragon cauliflower cheese

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Enjoy this extra-indulgent take on cauliflower cheese, with three different cheeses and tarragon. It's the perfect side dish in a Christmas feast

Nutrition: Per serving (8)
NutrientUnit
kcal538
fat38g
saturates24g
carbs21g
sugars10g
fibre4g
protein26g
salt1.7g
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Ingredients

  • 100g butter
  • 100g plain flour
  • 1 litre milk
  • 2 bay leaves
  • 300g cheddar, grated
  • 100g parmesan or vegetarian Italian-style hard cheese, finely grated
  • 150g taleggio or vegetarian alternative, sliced
  • 10g tarragon, leaves picked, 1⁄2 chopped, 1⁄2 left whole
  • 2 cauliflowers, broken into florets, leaves cut into bite-sized pieces

Method

  • STEP 1

    Melt the butter in a heavy-based pan until foaming, and stir in the flour to make a thick paste. Cook for a few minutes until it smells nutty. Gradually add the milk, a splash at a time, stirring continuously until you have a smooth, glossy saucy. Season.

  • STEP 2

    Stir in the bay, cheddar, parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously for 6-8 mins until all the cheese has melted and the sauce has thickened. Remove from the heat and leave to infuse until ready to bake. To make ahead, leave to cool completely, cover the surface with a piece of baking parchment, and chill for up to 24 hrs. Reheat before using.

  • STEP 3

    Cook the cauliflower florets in a steamer for 8-10 mins until just tender when pierced with the tip of a knife. If you don’t have a steamer, steam in 3cm water in a tightly covered pan. Tip into a baking dish and pour over the cheese sauce. Heat the oven to 220C/200C fan/gas 7. Stir in the chopped tarragon, then dot with the remaining taleggio. Bake for 20-25 mins until golden.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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Overall rating

Rating: 4 out of 5.2 ratings
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