Recipe
Cauliflower Gratin with Mornay Sauce
Tender cauliflower baked beneath a smooth cheddar mornay, with a crisp Parmesan crumb topping. A comforting French-inspired side that brings a proper sauce and golden finish to the table.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the oven to 200°C fan. Bring a large saucepan of salted water to the boil, add the cauliflower florets and blanch for 4–5 minutes until just tender. Drain well and leave to steam-dry.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to make a smooth roux.
Gradually whisk in the warm milk until smooth. Simmer for 4–5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
Remove the sauce from the heat and stir in the cheddar, nutmeg, ½ teaspoon salt and the black pepper. Taste and adjust the seasoning.
Arrange the cauliflower in a baking dish and pour over the mornay sauce, turning gently so the florets are coated. Mix the Parmesan and breadcrumbs, then scatter over the top.
Bake for 25–30 minutes until bubbling at the edges and deeply golden on top. Rest for 5 minutes before serving.
About this recipe
This cauliflower gratin turns a familiar vegetable into a composed, generous side dish. The florets are briefly blanched so they stay tender without collapsing, then coated in a smooth mornay sauce made with butter, flour, milk and mature cheddar.
A little nutmeg keeps the sauce rounded while Parmesan and breadcrumbs provide a savoury, crisp top in the oven. Serve it alongside roast chicken, baked fish or a simple green salad; the gratin can be assembled ahead and baked when you are ready to eat.
