Cauliflower cheese gratin

Combining delicious cheddar and stilton, this cauliflower cheese gratin is an indulgent lunch or dinner dish. Rich and satisfying, it’s the perfect comfort food.

40 minutes prep. time
25–35 minutes cooking time
Serves 6
Pies & savoury treats

Dish of baked cauliflower gratin with a spoon — Tuck in to a delicious cauliflower cheese gratin | © National Trust Images/William Shaw

1 large cauliflower
200g potatoes, peeled and cubed
200g leek, roughly sliced
350g broccoli, roughly chopped

For the sauce

50g butter
450ml milk
50g cornflour
200g strong Cheddar cheese, grated
100g Stilton cheese, crumbled
15g fresh parsley, roughly chopped
Pinch of salt and pepper

For the gratin topping

100g gluten free bread
75g cornflakes
50g strong Cheddar cheese
15g fresh parsley

To serve

250g green cabbage, finely shredded
100g leeks, thinly sliced
3 tbsp cold-pressed rapeseed oil

Step 1

Remove the outer leaves and the base of the cauliflower before breaking it into small pieces.

Step 2

Bring a pan of water to the boil and add a teaspoon of salt before adding the cauliflower and potatoes. Cook until soft. Drain the cauliflower and potatoes and place into a bowl, add the chopped leeks and broccoli and stir well.

Step 3

For the sauce

Dissolve the cornflour in a little of the milk. Gradually add the remaining milk and the butter to a pan and bring to the boil, stirring in the cornflour mixture. Continue stirring until the sauce thickens.

Step 4

Add the cheeses and parsley, stir until melted, then season to taste with salt and pepper.

Step 5

For the gratin

Place the bread, cornflakes and parsley in a food processor and blitz until broken down. Add the cheese and pulse a couple of times to ensure it’s mixed through.

Step 6

Tip the vegetable mix into the cheese sauce and stir well. Pour into a serving dish, then sprinkle the gratin mix over the top in an even layer.

Step 7

Place in the oven at 180°C (160°C fan/gas mark 5) for around 25–35 minutes or until the top is bubbling and golden.

Step 8

To serve

Drop the remaining cabbage and leeks into a pan of boiling water for 3 minutes, drain and then stir through the oil. Serve with the cauliflower cheese gratin.