Description
This whole baked cauliflower cheese is a comforting and delicious vegetarian main dish featuring a tender whole cauliflower cooked in a creamy, smoked paprika-infused cheese sauce. The cauliflower is boiled until just tender, then generously covered with a rich cheddar and Gruyère cheese sauce and baked until bubbling and golden brown. Finished with fresh chives, this dish makes a perfect centerpiece for a cozy meal.
Ingredients
Scale
Cauliflower
- 1 large cauliflower (about 1kg)
Cheese Sauce
- 50g unsalted butter
- 50g plain flour
- large pinch of sweet smoked paprika
- 600ml whole milk
- 2 tsp English mustard
- 170g mature cheddar, gruyère, comté or a mixture
- ½ bunch of chives, finely chopped
Instructions
- Boil the Cauliflower: Bring a large pan of salted water to the boil. Remove any large outer leaves from the cauliflower but leave smaller ones intact. Carefully lower the whole cauliflower into the boiling water and cook for 15 minutes until just tender. Drain well and set aside.
- Make the Cheese Sauce: Heat the oven to 180C/160C fan/gas mark 4. In a medium pan over medium heat, melt the butter. Stir in the plain flour and smoked paprika, cooking for 1-2 minutes to form a roux. Remove the pan from the heat and gradually whisk in the milk until the mixture is smooth. Stir in the English mustard. Return the pan to the heat and bring to a boil while whisking continuously to thicken. Add two-thirds of the cheese and whisk until melted and smooth. Season the sauce to taste.
- Assemble and Bake: Place the boiled cauliflower in the center of a deep baking dish. Pour the prepared cheese sauce evenly over the cauliflower. Sprinkle the remaining cheese on top. Bake uncovered in the preheated oven for 30 to 35 minutes, until the sauce is golden brown, bubbly, and cooked through.
- Garnish and Serve: Once baked, remove the dish from the oven and scatter the finely chopped chives over the top. Serve immediately while hot and cheesy.
Notes
- For a different flavor, try mixing different cheeses such as Comté or Gruyère with the mature cheddar.
- The smoked paprika adds a subtle depth and warmth to the cheese sauce, but you can adjust the amount to taste or omit it if you prefer a milder sauce.
- Make sure not to overboil the cauliflower to avoid it becoming mushy; it should be tender but still hold its shape.
- Leftovers can be refrigerated and gently reheated; additional milk may be needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: baked cauliflower cheese, whole cauliflower recipe, vegetarian cheese bake, cheesy cauliflower, comfort food, British recipe
