Five cheese cauliflower cheese
- Side
- 1 hour 15 minutes
A luxurious take on cauliflower cheese, this dish is made with a blend of five cheeses for a creamy, indulgent side dish. It’s rich, gooey and the perfect comfort food. Take care not to overcook the cauliflower in the first step, as it will continue to soften in the oven.
Ingredients
Metric
Imperial
- 1 large cauliflower, cut into florets
- 50g of butter
- 50g of Doves Farm Organic Plain White Flour
- 500ml of whole milk
- 75g of mature cheddar, grated
- 50g of Gruyere, grated
- 50g of mozzarella cheese, grated, plus extra for topping
- 50g of Parmesan, grated
- 50g of blue cheese, (such as stilton), crumbled
- 1 tsp mustard, (optional)
- salt and pepper, to taste
Method
Preheat the oven to 190°C
Bring a large pot of salted water to a boil and cook the cauliflower florets for 5–7 minutes until just tender. Drain and set aside
- 1 large cauliflower, cut into florets
Next, make the cheese sauce. In a saucepan, melt the butter over medium heat and stir in the flour to make a roux. Gradually whisk in the milk, cooking until thickened. Stir in all the cheeses, a handful at a time, until melted and smooth. Season with salt, pepper and mustard, if using
- 50g of butter
- 50g of Doves Farm Organic Plain White Flour
- 500ml of whole milk
- 75g of mature cheddar, grated
- 50g of Gruyere, grated
- 50g of mozzarella cheese, grated, plus extra for topping
- 50g of Parmesan, grated
- 50g of blue cheese, (such as stilton), crumbled
- 1 tsp mustard, (optional)
Arrange the cauliflower florets in a baking dish, pour the cheese sauce over the top, topping with an extra handful of mozzarella if desired
Bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving
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