Cauliflower cheese


  • Serves 4 people

This simple version of cauliflower cheese is cooked in cream instead of béchamel and it makes a great midweek meal with crusty bread.

  • 1 cauliflower, broken into florets
  • 60 ml (¼ cup) pouring cream
  • 50 gm each coarsely grated Emmenthal and Gruyère
01   Preheat oven to 200C. Place cauliflower in a baking dish, season to taste and pour cream over, ensuring all the cauliflower is completely coated. Scatter with cheeses, bake until golden and bubbly (15-20 minutes) and serve.
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