Gruyère cauliflower cheese Recipe

A classic dish made with Swiss gruyère cheese only.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(20 votes) 4.1/5

Les ingrédients

Pour people
  • Cauliflower : 2 whole
  • Semi-skimmed milk : 100 ml
  • Coarse salt : 10 g
  • Grated gruyere : 100 g
  • For the sauce
  • Unsalted butter : 70 g
  • Plain flour : 70 g
  • Semi-skimmed milk : 1000 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Grated nutmeg : 6 g


  • ETAPE 1

    Preheat the oven to 210°C.

  • ETAPE 2

    Break or chop the cauliflower into florets and then rinse under cold water. Place the milk, a jugful of water and the cauliflower in a saucepan and season with salt. Cook for 10 minutes (the cauliflower florets should still be slighty crunchy in the centre).

  • ETAPE 3

    Make the béchamel sauce: place the butter in a saucepan and melt. Add the flour and mix with a spatula over a low heat for a few minutes. Start to add the milk a little at a time, mixing with a whisk. Cook for 5 minutes and then season with salt, pepper and nutmeg.

  • ETAPE 4

    Butter a large baking dish and then add the cauliflower florets. Pour the béchamel sauce over the cauliflower and then sprinkle the grated gruyere over the top. Add a few small knobs of butter. Transfer to the oven and bake for 15 minutes.

Chef's tip

«If you can't find gruyere cheese, use a good quality cheddar.»

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