Caribbean Roasted Cauliflower Cheese Bake
This delicious fuss free recipe transforms cauliflower into the ultimate cauliflower cheese bake. Roasted, Caribbean-spiced cauliflower in a rich, velvety cheese sauce, topped with extra grated cheddar cheese and baked until beautifully browned.
Ingredients
- 1 large cauliflower, trimmed and cut into florets (800g approx.)
- 1 tbsp sunflower oil
- 2 tsp Caribbean spice seasoning (shop bought)
- 50g butter
- 50g plain flour
- 500ml milk
- ½ tsp English mustard
- 150g vintage/mature cheddar, grated
Instructions
- Preheat the oven to 200°C /180°C Fan. Use a non-stick 25cm x 30cm and 3cm deep baking dish approx.
- Place the florets in the baking dish, drizzle the sunflower oil and sprinkle over with Caribbean spice blend. With your hands toss the florets and ensure the florets are coated evenly with the spices and oil. Roast in pre heated oven for 10 minutes.
- Make the cheese sauce by making a roux. On a low heat melt the butter in a medium saucepan then gradually add the plain flour. Continuously stirring for a minute to cook the flour, creating a smooth paste.
- Pour approx. 100ml of milk into the pan and stir until smooth to loosen the paste. Continue adding the milk, a small amount at a time, stirring until fully combined. Cook for a further 2 mins on a low heat and stirring to avoid it catching on the bottom of the saucepan. Add 100gof the grated cheese, and the mustard and stir until melted into the sauce and set aside.
- Remove the roasted cauliflower from the oven and pour the cheese sauce over the roasted cauliflower. Scatter the remaining 50g mature Cheddar over the top, then place back in the oven and cook for a further 10 minutes or until gooey, melting, and crisp and golden-brown topping, and bubbling sauce at the edges of the dish.
- Garnish with finely chopped cauliflower leaves.
Notes
Used leftover cauliflower stems and leaves - chop up and use in a pasta sauce or stir-fry, use them, avoid waste!
You can make this dish ahead of time, not by hours but by a couple of days in advance! Prepare the bake, cover, and refrigerate. To bake remove from fridge and allow to come to room temperature and bake as above.
No further salt has been added. The salt from the spice blend and cheese should be adequate.
The cheese sauce is a great base for macaroni cheese, warm dipping sauce or great for croque monsieur and jacket potato with extra cheese of course!
We suggest using other cheeses or a mixture cheese to make the sauce. It’s great way to use up leftover cheeses.
Switch up and create other versions, add chicken, prawn, vegan chicken, bacon or ham chopped into the cheese sauce before pouring into the baking dish. Create a floret bake with replacing half the cauliflower with broccoli florets. Use another spice blend instead, like a fajita mix.
