Cauliflower Cheese Gratin Recipe

Cauliflower and three-cheese gratin

  • serves 8
  • Easy

This cauliflower and three-cheese gratin is the ultimate comfort food and a must-have side dish




  • individual cauliflower heads 8 small 
  • olive oil
  • onions 2, finely chopped
  • bay leaves 3
  • butter 20g
  • plain flour 20g
  • English mustard powder 1 tsp
  • semi-skimmed milk 350ml
  • double cream 200ml 
  • gruyère cheese or veggie alternative 100g, grated
  • emmental 100g, grated
  • parmesan 50g, grated
  • nutmeg a good grating
  • white pepper


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and bring a large pan of salted water to the boil.

  • Step 2

    Add the cauliflower heads to the pan and boil for 10 minutes. Drain well, then leave to steam dry for a few minutes, before brushing the heads with 1 tbsp oil and roasting for 30 minutes. Arrange in a baking dish.

  • Step 3

    Put the onions, bay and butter in a saucepan with a little salt, and fry gently until soft and golden.

  • Step 4

    Stir in the flour with the mustard powder until no dusty bits remain, then very gradually stir in the milk to make a smooth sauce.

  • Step 5

    Bubble gently for 4-5 minutes to thicken, then stir in the cream until heated through.

  • Step 6

    Take off the heat, add the gruyère, emmental and 2/3 of the parmesan and stir until they have melted, then season with some nutmeg, white pepper and salt.

  • Step 7

    Put back on a low heat if you need to, for the cheese to melt.

  • Step 8

    Pour over the cauliflower heads and chill for up to two days, if you like.

  • Step 9

    Heat the oven to 220C/fan 200C/gas 7, sprinkle the gratin with the remaining parmesan and a little more nutmeg, and bake for 20 minutes until bubbling and golden on top.

Nutritional Information

  • Kcals 384
  • Fat 29.3g
  • Saturates 16.9g
  • Fibre 47g
  • Protein 17.2g
  • Salt 0.9g