Cauliflower Cheese Gratin with Mustard
80% authentic · French-inspired British
A sophisticated twist on cauliflower cheese, incorporating Dijon mustard into the béchamel sauce for a subtle tang, and often finished with a breadcrumb topping.
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Ingredients
- Cauliflower1 large head
- Butter50g
- All-purpose flour50g
- Milk500ml
- Dijon mustard1-2 tbsp
- Gruyère cheese, grated100g
- Cheddar cheese, grated50g
- Breadcrumbs50g
- Saltto taste
- Black pepperto taste
- Nutmeg, gratedpinch
Steps
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
- 2
Prepare cauliflower florets and par-boil or steam until just tender (about 5-7 minutes). Drain thoroughly.
- 3
Make a béchamel sauce: Melt butter in a saucepan, stir in flour, cook for 1-2 minutes. Gradually whisk in milk until smooth and thickened.
- 4
Remove from heat. Stir in Dijon mustard, Gruyère cheese, and half the cheddar cheese until melted. Season with salt, pepper, and nutmeg.
- 5
Arrange cauliflower in an ovenproof dish. Pour the sauce over. Mix breadcrumbs with remaining cheddar cheese and sprinkle over the top.
- 6
Bake for 25-30 minutes until the topping is golden brown and the sauce is bubbling.
