Baked Cauliflower Gratin Recipe With Cheese

Cauliflower, manchego and almond gratin

  • serves 6
  • Easy

Check out this easy baked cauliflower with manchego cheese and crunchy almonds. Make this veggie traybake for an indulgent weekend, family recipe



  • whole blanched almonds 75g
  • whole milk 1 litre
  • bay leaves 4
  • plain flour 75g
  • salted butter 75g, plus a few knobs
  • manchego (or veggie alternative) 200g, grated
  • nutmeg a good grating
  • baby cauliflowers 6
  • stale bread 75g, torn into chunks
  • garlic 3 cloves
  • olive oil 2 tbsp
  • sage leaves 8


  • Step 1

    Put the almonds, milk and bay leaves into a pan and heat gently until steaming and almost bubbling. Remove from the heat and leave to infuse for 30 minutes.

  • Step 2

    Strain the milk through a fine sieve into a large jug. Discard the bay leaves, and spread the almonds on kitchen paper to dry.

  • Step 3

    Heat the plain flour and butter in a large pan and stir until melted to a smooth paste. Cook for a couple of minutes, then gradually stir in the milk until you have a smooth sauce. Keep stirring until the sauce thickens and comes to a gentle bubble. Turn off the heat and stir in the cheese. Season with the nutmeg and some salt and pepper.

  • Step 4

    Bring a large pan of water to the boil. Add 2-3 cauliflowers at a time, and boil each for 3 minutes, then drain.

  • Step 5

    Put the almonds, bread, garlic, olive oil and sage into a food processor and pulse to make chunky crumbs.

  • Step 6

    Space the baby cauliflowers in a deep oven tray, then pour over the manchego sauce. Scatter the nutty crumbs over and dot with a few extra knobs of butter.

  • Step 7

    Heat the oven to 200C/fan 180C/gas 6, then bake the gratin on a high shelf for 20-25 minutes until the cauliflowers are tender, crumbs golden and sauce bubbling.

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Nutritional Information

  • Kcals 583
  • Fat 41g
  • Saturates 21g
  • Carbs 29.4g
  • Sugars 11.1g
  • Fibre 2.8g
  • Protein 22.8g
  • Salt 1.2g