Ottolenghi’s Cheese Mustardy Cauliflower

If you’re craving something comforting, cheesy, and just the right amount of sharp, Ottolenghi’s Cheese Mustardy Cauliflower is about to become your new go-to. This dish takes the humble cauliflower and turns it into a golden, bubbling masterpiece, thanks to a velvety mustard-infused cheese sauce and a crisp, golden topping. It’s the kind of thing you bring to the table and watch disappear in minutes creamy, savory, and downright irresistible.

Behind the Recipe

This dish is inspired by Ottolenghi’s flair for turning everyday vegetables into flavor-packed showstoppers. I still remember the first time I pulled this bubbling beauty out of the oven the kitchen filled with the nutty aroma of roasted cauliflower, the tang of mustard, and the rich scent of melted cheese. It felt like a hug in casserole form. The golden crust, the creamy sauce, and the way the flavors meld together just make it unforgettable.

Recipe Origin or Trivia

Cauliflower cheese is a classic British comfort dish, often served alongside Sunday roasts. Ottolenghi’s version elevates it by infusing the béchamel with both Dijon and whole grain mustard, which give it that signature tang and depth. His twist brings out the best in cauliflower enhancing its natural sweetness and giving it a bold, zesty companion. This dish is proof that even the simplest vegetables can steal the show with the right treatment.

Why You’ll Love Ottolenghi’s Cheese Mustardy Cauliflower

This isn’t your average cheesy bake it’s a cozy, crave-worthy creation that checks all the boxes.

Versatile: Serve it as a main with crusty bread or a side to roasted meats or lentil dishes.

Budget-Friendly: Uses pantry staples like flour, milk, mustard, and cheese for a luxe-tasting meal.

Quick and Easy: Prep it all in under 20 minutes, then let the oven work its magic.

Customizable: Use your favorite cheeses or add spices like smoked paprika for a twist.

Crowd-Pleasing: That golden crust and creamy interior win over even picky eaters.

Make-Ahead Friendly: Assemble it ahead and just bake when ready to serve.

Great for Leftovers: Reheats beautifully and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

To make this dish truly unforgettable, here are a few insider tips:

• Steam or parboil cauliflower briefly before baking to ensure it cooks evenly without turning mushy.
• Use a mix of cheeses like sharp cheddar, Gruyère, or even parmesan for deeper flavor.
• Toast your breadcrumbs before topping for a crunchier finish.
• Add a touch of nutmeg to the béchamel for extra warmth and complexity.
• Let it rest for 10 minutes after baking to set the sauce and make slicing easier.

Kitchen Tools You’ll Need

All you need is a handful of kitchen basics to make this dish sing.

Large Pot: For parboiling the cauliflower florets.

Colander: To drain cauliflower thoroughly before baking.

Medium Saucepan: Perfect for whisking up the mustardy béchamel sauce.

Whisk: To keep the sauce smooth and lump-free.

Casserole Dish or Baking Pan: Deep enough to hold the florets and sauce comfortably.

Oven Mitts: Because that bubbly cheese is piping hot out of the oven.

Ingredients in Ottolenghi’s Cheese Mustardy Cauliflower

What makes this dish so incredible is the harmony between humble ingredients and bold flavors.

1. Cauliflower Florets: 1 large head, broken into florets. This forms the base, tender and slightly nutty.
2. Butter: 3 tablespoons. Used to start the béchamel and add richness.
3. All-Purpose Flour: 3 tablespoons. Thickens the cheese sauce.
4. Whole Milk: 2 ½ cups. The creamy base for the mustardy béchamel.
5. Dijon Mustard: 2 tablespoons. Adds sharpness and depth.
6. Whole Grain Mustard: 1 tablespoon. Brings texture and tang.
7. Sharp Cheddar Cheese: 1 ½ cups, shredded. Melts into the sauce for creaminess.
8. Gruyère Cheese: ½ cup, shredded. For that nutty, melty goodness.
9. Salt and Black Pepper: To taste. Enhances all the savory notes.
10. Breadcrumbs: ½ cup. Toasted and sprinkled for crunch.
11. Fresh Parsley: 2 tablespoons, finely chopped. For color and a pop of freshness.

Ingredient Substitutions

Life happens here’s how to adapt if needed.

Whole Milk: Use 2% or even unsweetened almond milk if dairy-free.

Cheddar Cheese: Try mozzarella, fontina, or a vegan cheese blend.

Gruyère: Swap with Swiss or Emmental.

Butter: Use olive oil for a slightly lighter sauce.

Breadcrumbs: Crushed crackers or panko make great substitutes.

Ingredient Spotlight

Dijon Mustard: This classic French condiment adds a sharp, refined punch that cuts through the creaminess and keeps the sauce from feeling too heavy.

Cauliflower: Mild on its own, but once baked with mustard and cheese, it becomes savory, sweet, and utterly addictive.

Instructions for Making Ottolenghi’s Cheese Mustardy Cauliflower

Let’s walk through the process like we’re cooking together in your kitchen.

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C) and grease your baking dish lightly.
2. Combine Ingredients:
   In a pot of salted water, parboil the cauliflower florets for 5–6 minutes until just tender. Drain well and set aside.
3. Prepare Your Cooking Vessel:
   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk, stirring until smooth and thickened. Add Dijon mustard, whole grain mustard, and season with salt and pepper. Stir in shredded cheddar and Gruyère until melted.
4. Assemble the Dish:
   Place the cauliflower florets into the baking dish. Pour the mustardy cheese sauce evenly over them. Top with breadcrumbs and a bit more shredded cheese if desired.
5. Cook to Perfection:
   Bake uncovered for 25–30 minutes until golden brown and bubbling on top.
6. Finishing Touches:
   Remove from oven and let rest for 5–10 minutes. Sprinkle with fresh parsley before serving.
7. Serve and Enjoy:
   Serve hot with a simple salad or crusty bread. Trust me, you’re going to love this one.

Texture & Flavor Secrets

This dish plays a beautiful symphony of textures. The cauliflower is soft yet still has bite. The sauce is creamy and rich with that mustardy zing, and the crispy topping brings it all together. Every bite delivers sharp cheese, savory depth, and buttery crunch. It’s an experience, not just a meal.

Cooking Tips & Tricks

A few tricks to elevate your game:

• Let the béchamel cook until thick but not gluey.
• Don’t overcook the cauliflower during boiling you want texture.
• Add a sprinkle of smoked paprika or chili flakes for a spicy twist.
• For extra crunch, mix parmesan into the breadcrumb topping.

What to Avoid

Let’s keep this bake dreamy, not soggy.

• Overcooking cauliflower it turns mushy in the oven.
• Lumpy sauce always whisk continuously.
• Skipping the mustard it’s the flavor backbone here.
• Using pre-shredded cheese — it doesn’t melt as well as freshly grated.

Nutrition Facts

Servings: 6
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can assemble the entire dish ahead of time and refrigerate for up to 24 hours before baking. Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat in the oven to keep the topping crisp. This dish also freezes beautifully just wrap tightly before baking.

How to Serve Ottolenghi’s Cheese Mustardy Cauliflower

This dish shines alongside a light green salad or roasted chicken. You could even serve it as a vegetarian main with crusty bread. A dollop of Greek yogurt or a tangy slaw makes a great contrast to the rich flavors.

Creative Leftover Transformations

Got leftovers? Let’s make them exciting again.

• Cauliflower Grilled Cheese: Mash into a sandwich for the ultimate cheesy lunch.
• Veggie Frittata: Chop and fold into eggs for a quick breakfast.
• Pasta Toss: Mix into warm pasta with a little more cheese and bake.

Additional Tips

• Grate your own cheese for the best melting power.
• Make sure your sauce is seasoned before adding to cauliflower.
• Use a wide dish to allow the top to brown evenly.

Make It a Showstopper

Presentation makes it pop. Use a rustic baking dish and sprinkle with finely chopped parsley or chives. Serve it bubbling straight from the oven and you’ll get those satisfying “wow” reactions.

Variations to Try

• Spicy Kick: Add red pepper flakes or hot mustard.
• Green Twist: Mix in steamed broccoli or spinach.
• Nutty Crunch: Add crushed walnuts or pecans on top.
• Truffle Version: Drizzle with truffle oil before baking.
• Herb Upgrade: Mix in thyme or rosemary to the sauce.

FAQ’s

Q1: Can I make this dish gluten-free?
Yes, use gluten-free flour for the béchamel and gluten-free breadcrumbs on top.

Q2: Can I make it dairy-free?
Absolutely. Use plant-based butter, milk, and cheese.

Q3: What’s the best cheese combo?
A mix of sharp cheddar and Gruyère works beautifully.

Q4: Can I use frozen cauliflower?
Yes, just thaw and drain well to avoid excess moisture.

Q5: How do I avoid a watery sauce?
Use full-fat milk and drain cauliflower thoroughly.

Q6: Can I double the recipe?
Of course, just use a larger baking dish and adjust baking time.

Q7: What can I serve it with?
Pair with grilled meats, roasted veggies, or a crisp salad.

Q8: Can I add protein?
Yes, stir in cooked lentils or chickpeas for a heartier version.

Q9: Will kids like it?
Yes, the cheesy flavor and crispy top are super kid-friendly.

Q10: Can I prep it in the morning and bake later?
Definitely. Just refrigerate covered until ready to bake.

Conclusion

Ottolenghi’s Cheese Mustardy Cauliflower is the kind of dish that surprises you it looks humble but packs in bold, layered flavor and texture. Whether it’s the main attraction or a stunning side, this dish is a guaranteed crowd-pleaser. Let me tell you, it’s worth every bite.

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