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Ottolenghi's Cheese Mustardy Cauliflower

Ottolenghi’s Cheese Mustardy Cauliflower

A comforting and flavorful dish where tender cauliflower florets are baked in a rich, mustardy cheese sauce and topped with a crispy, golden breadcrumb crust. Inspired by Ottolenghi’s take on a British classic, it’s perfect as a hearty side or a vegetarian main.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 large head cauliflower, broken into florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup Gruyère cheese, shredded
  • Salt and black pepper, to taste
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
  2. Parboil the cauliflower florets in salted water for 5–6 minutes until just tender. Drain and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
  4. Gradually whisk in the milk, stirring constantly until the sauce thickens.
  5. Add Dijon and whole grain mustard. Season with salt and pepper. Stir in cheddar and Gruyère cheese until melted.
  6. Place the cauliflower in the baking dish and pour the cheese sauce evenly over the top.
  7. Sprinkle with breadcrumbs and extra cheese if desired.
  8. Bake uncovered for 25–30 minutes until golden and bubbling.
  9. Let rest for 5–10 minutes, then sprinkle with fresh parsley before serving.

Notes

  • Toast breadcrumbs before topping for extra crunch.
  • Use freshly grated cheese for the smoothest melt.
  • Add a pinch of nutmeg to the béchamel for added warmth.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main or Side Dish
  • Method: Baking
  • Cuisine: British-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 60mg

Keywords: Ottolenghi cauliflower cheese, mustardy cauliflower bake, vegetarian comfort food