Traditional English Cheddar Cauliflower Cheese Gratin
Indulge in comfort food at its finest with this Traditional English Cheddar Cauliflower Cheese Gratin, a rich and creamy classic that’s perfect for cozy family dinners or special occasions. Tender cauliflower florets are enveloped in a luscious homemade béchamel sauce infused with sharp English cheddar, Dijon mustard, and a hint of nutmeg for added depth. The dish is topped with a golden layer of bubbling cheddar and crispy breadcrumbs for a satisfying crunch in every bite. Easy to prepare, this oven-baked favorite pairs beautifully with roasted meats or stands proudly as a hearty vegetarian main. Garnished with fresh parsley, it’s as visually appealing as it is irresistibly delicious. Perfect for highlighting keywords like "English cheddar," "cauliflower cheese," and "gratin," this recipe is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 1 head (about 1.5 lbs) Cauliflower
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups English cheddar cheese (shredded)
- 1 teaspoon Dijon mustard
- 1 pinch Nutmeg (freshly grated, optional)
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper (freshly ground)
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Parsley (fresh, chopped, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a medium-sized baking dish and set it aside.
Remove the leaves and core from the cauliflower and cut it into medium-sized florets.
Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 5-7 minutes until slightly tender but not fully cooked (they should maintain some firmness). Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Gradually pour the milk into the roux, whisking continuously to prevent lumps. Simmer the sauce for 3-5 minutes until thickened and smooth.
Remove the béchamel sauce from heat. Stir in 1 1/2 cups of the shredded cheddar cheese, Dijon mustard, nutmeg (if using), salt, and black pepper until the cheese has melted and the sauce is creamy.
Arrange the partially cooked cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all pieces are well-coated.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. If desired, add a layer of breadcrumbs for extra crunch.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown, bubbling, and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if using, and serve warm.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 590 mg | 45% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
