Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich, comforting British classic — Britain.
Notes from Rufus
LOVED this!
Equipment: Saucepan; baking dish
Measures and names
Ingredients
- 1 large cauliflower, in florets
- 300 ml double cream (heavy cream)
- 150 g cheddar, grated
- 1 tsp Dijon mustard
- 30 g parmesan
- Pinch of nutmeg
- Green salad, to serve
Method
- Boil or steam the cauliflower for 5–6 minutes, until just tender. Drain very well and let it steam-dry — wet cauliflower makes a watery bake.
- Warm the cream with the mustard and nutmeg in a pan for 2 minutes, then stir in most of the cheddar off the heat until melted and smooth. Season with pepper and taste before adding salt.
- Heat the oven to 200°C (fan 180°C). Put the cauliflower in a baking dish and pour over the sauce.
- Scatter with the remaining cheddar and the parmesan.
- Bake for 18–20 minutes, until golden and bubbling. Rest for 5 minutes and serve with a green salad.
Swaps and tips
A cream-based sauce avoids the flour of a traditional roux. Add crisp-fried mushrooms for extra savour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 18 g | 8 g | 3 g | 51 g | 570 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
