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Cauliflower cheese gratin

  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings


  • Melted butter, to grease
  • 800g cauliflower, cut into small florets
  • 50g butter
  • 40g (1/4 cup) plain flour
  • 600ml milk
  • 80g (1 cup) coarsely grated cheddar
  • White pepper
  • 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
  • 25g butter, extra, melted


  • 1
    Lightly brush a 1.25L (6-cup capacity) ovenproof dish with melted butter.
  • 2
    Cook the cauliflower in a saucepan of salted boiling water for 5 minutes or until tender. Drain. Transfer to the prepared dish.
  • 3
    Meanwhile, heat the butter in a medium saucepan over medium heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place over medium-high heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in three-quarters of the cheddar. Season with salt and white pepper. Pour over the cauliflower.
  • 4
    Preheat grill on high. Sprinkle the breadcrumbs over the cauliflower mixture. Drizzle over the extra butter and sprinkle with remaining cheddar. Place the dish under the grill, about 10cm from the heat source, and cook for 5 minutes or until golden.

Source: taste.com.au


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