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Cheat's cauliflower cheese
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Laura Edwards
Cheat's cauliflower cheese
Replace béchamel with a simple stir-together crème fraîche and cheese sauce; roasting the cauli avoids soggy bits
Serves: 6
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
368Kcal
Fat
32gr
Saturates
19gr
Carbs
8gr
Sugars
6gr
Fibre
3gr
Protein
11gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 large cauliflower, about 1kg
- 2 tbsp olive oil
- 1 x 300ml tub full fat crème fraîche
- 1 tsp Dijon mustard
- 1 large egg yolk
- 100g Gruyère or Emmenthal, or vegetarian alternative, grated finely
- 3 spring onions, sliced
- 20g Parmesan or vegetarian alternative, grated finely
- pinch of cayenne
Step by step
Get ahead
Roast the cauliflower and assemble the dish a few hours ahead, then bake when required.
- Preheat the oven to 200°C, fan 180°C, gas 6. Discard the outer cauliflower leaves and the thickest part of the central stalk. Cut the cauliflower into reasonably chunky florets and toss these plus the inner leaves with the oil and some seasoning. Spread out in a large roasting tray, making sure the cauliflower isn’t too crowded. Roast for 20 minutes or until tender and lightly browned.
- Meanwhile, mix the crème fraîche, mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt, then stir in the grated Gruyère.
- When the cauliflower is ready, spoon it into a baking dish that will hold it more snugly. Spoon the creamy cheese sauce over the top then scatter with the spring onions, Parmesan and a pinch of cayenne. Return to the oven and bake for 12-15 minutes or until golden brown and bubbling.