Cauliflower & Three Cheese Gratin

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Cauliflower & Three Cheese Gratin
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Cauliflower & Three Cheese Gratin

Added by: on Dec 2nd, 2015
I have always been into the accompaniments to a roast rather than the meat itself. When I was growing up I loved the Yorkshire puddings when we had roast beef, the bacon wrapped sausages that came with roast chicken, the crackling from the roast pork and then we always had cauliflower cheese when we .. more >
Prep Time:
30 min
Cook Time:
30 min
Ready In:
60 min



Original Recipe Yield: 8 servings


  • 8 small individual cauliflower heads
  • Olive oil
  • 2 onions, finely chopped
  • 3 leaves bay
  • 20g butter
  • 20g plain flour
  • 1 tsp English mustard
  • 350ml semi skimmed milk
  • 200ml double cream
  • 100g Gruyere cheese, grated
  • 100g emmental, grated (I actually used cheddar)
  • 100g Parmesan, grated
  • A good grating of nutmeg
  • White pepper
Nutrition Facts
Cauliflower & Three Cheese Gratin

Servings Per Recipe: 8

Amount Per Serving

Calories: 331

  • Total Fat: 19.3 g
  •     Saturated Fat: 11.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 57.8 mg
  • Sodium: 561.9 mg
  • Total Carbs: 21.8 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 8.6 g
  • Protein: 21.2 g

how is this calculated?

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Heat the oven to 200 C / 180 C fan / gas mark 6.


Boil the cauliflower heads in a large pan of salted boiling water and cook for 3 minutes. Drain well and leave to steam dry for a few minutes.


Arrange the heads in a baking dish, brush with 1 tablespoon of olive oil and roast for 30 minutes.


Whilst these are cooking, put the onions, bay leaves and butter in a saucepan with a little salt and fry gently until soft and golden.


Stir in the flour and mustard powder until no dusty bits remain.


Gradually stir in the milk to make a smooth sauce and then slowly stir in the cream until heated through.


Take off the heat and add 2/3 of the cheeses and stir until they have melted. Season with some nutmeg, white pepper and salt. If necessary, put the saucepan back on a low heat for the cheese to melt completely.


Pour over the cauliflower heads and chill for up to two days, if you like. Sprinkle the gratin with the remaining cheese.


Bake in the oven for 20-25 minutes until bubbling and golden on top.


We served ours with some roast pork belly and it was heavenly!


I do not like to blow my own trumpet but this was incredible - the best cauliflower cheese I have ever had - probably due to the copious amounts of cheese! I enjoyed it so much I could have eaten it as a main dish although it obviously worked brilliantly as a side. I will definitely be making this again at Christmas.


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