Whole baked cauliflower cheese

Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table.

  • 1 hr cooking
  • Serves 6
  • Print


  • 1 cauliflower
  • 30 gram butter
  • 2 tablespoon (heaped tbsp) gluten-free flour
  • 50 millilitre white wine
  • 300 millilitre almond or rice milk
  • 1 bay leaf
  • 1/4 teaspoon salt
  • pinch pepper
  • 100 gram grated cheese
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano


  • 1
    Preheat oven to 210°C.
  • 2
    Trim the green stalk and leaves from the cauliflower so it sits flat, then place it in a large saucepan containing 5cm water. Cover and simmer for 10 minutes, then transfer to an oven-proof dish.
  • 3
    Melt the butter in a small saucepan, then stir in the flour until you have a paste.
  • 4
    Add the wine and let it bubble for 30 seconds before whisking in the milk.
  • 5
    Then add the bay leaf and seasoning. Keep whisking for about 8 minutes until the sauce thickens. Add the cheese and stir until it has melted.
  • 6
    Rub olive oil all over the cauliflower and sprinkle with the dried herbs. Pour half of the cheese sauce over the top, then bake for 20 minutes.
  • 7
    Spoon the remaining cheese sauce over the cauliflower and bake for a further 10 minutes until cooked through and golden on top.
  • 8
    Cut the cauliflower into wedges with a serrated knife and serve inside the oven-proof dish.

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