With cooler weather on the way, cauliflower cheese is set to become a comfort food staple. One cook has shared a simple method change that makes the dish even better: roasting the cauliflower instead of boiling it.
Why roasting beats boiling
Boiling cauliflower before mixing it with cheese sauce can cause the florets to fall apart and become mushy, leaving a watery result. Roasting keeps the vegetable firm and allows for added seasonings to enhance the meal.
To try this method, toss the florets in a splash of oil with your favourite herbs and spices, plus salt and pepper. Popular additions include dried parsley, oregano, smoked paprika, garlic powder, and onion powder.
How to make roasted cauliflower cheese
Preheat the oven to 220°C and toss one kilogram of cauliflower florets with two tablespoons of olive oil and seasonings. Spread them on a large baking tray and roast for 20 minutes without turning, until they gain some colour but remain firm. Then reduce the oven to 180°C.
For the sauce, heat one cup of milk and one cup of cream. In a separate pan, melt four tablespoons of butter over medium heat, add three and a half tablespoons of flour, and cook while stirring for three minutes. Gradually whisk in the milk and cream mixture until thickened, then stir in one cup of Red Leicester cheese, one cup of gruyere cheese, a quarter teaspoon of nutmeg, and salt and pepper to taste.
Finishing the dish
Combine the roasted cauliflower with the sauce, gently tossing to coat. Transfer to a baking dish, top with an additional half cup of Red Leicester cheese and half cup of gruyere cheese, and bake for 30 minutes until bubbly and golden.
