Cauliflower and three-cheese gratin

Name: Cauliflower and three-cheese gratin
Total time: 1 h
Yield: Serves 8
Ingredients: 8 small individual cauliflower heads; olive oil; 2 onions finely chopped; 3 bay leaves; 20g butter; 20g plain flour; 1 tsp English mustard powder; 350ml semi-skimmed milk; 200ml double cream; 100g gruyère cheese grated; 100g emmental grated; 50g parmesan or veggie alternative grated; a good grating nutmeg; white pepper

Published: July 25, 2017 at 3:28 PM

Save recipe

Serves 8

Easy

Total time: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this cauliflower cheese gratin, then check out our ultimate cauliflower cheese and Brussels sprouts gratin.

Ingredients

Nutrition

8 small individual cauliflower heads
olive oil
2 onions

finely chopped
3 bay leaves
20g butter
20g plain flour
1 tsp English mustard powder
350ml semi-skimmed milk
200ml double cream
100g gruyère cheese

grated
100g emmental

grated
50g parmesan or veggie alternative

grated
a good grating nutmeg
white pepper

Nutrition: per serving

kcal384
fat29.3g
saturates16.9g
fibre47g
protein17.2g
salt0.9g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6 and bring a large pan of salted water to the boil. 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 2

Put the onions, bay and butter in a saucepan with a little salt, and fry gently until soft and golden. 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. Bubble gently for 4-5 minutes to thicken, then stir in the cream until heated through. 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. Put back on a low heat if you need to, for the cheese to melt. Pour over the cauliflower heads and chill for up to two days, if you like.
step 3

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.

Check out our best ever Christmas side dish recipes

Brussels Sprouts Recipe with Shallots

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue