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Creamy cauli, brioche & bay bake

By Cassie Best

Create this creamy cauliflower cheese bake with added chunks of brioche for a comforting Christmas or Sunday roast side

Prep:20 mins
Cook:45 mins

Serves 6
Easy

Nutrition per serving

kcal 407
fat 28g
saturates 17g
carbs 24g
sugars 0g
fibre 3g
protein 13g
salt 0.8g

Ingredients

750ml whole milk
3 bay leaves
1 large cauliflower (about 750g), cut into pieces, leaves and all
75g butter
75g plain flour
75ml double cream
grating of nutmeg
2 tsp Dijon mustard
75g parmesan or vegetarian alternative
50g brioche, cut into 1cm cubes

Method

Warm the milk and bay in a saucepan over a low heat for a few minutes. Once steaming, turn off the heat. Leave to infuse for 10 mins. Meanwhile, put the cauli in another pan, cover with hot water and boil for 2-3 mins until tender. Drain and leave in the colander to steam-dry.
Melt the butter in the cauliflower pan (no need to wash it) over a medium heat. Stir in the flour and cook for a minute or two, stirring to make a sandy paste. Add a ladleful of the warm milk, stirring until smooth. Keep adding the milk, stirring well, until you have a smooth sauce. Add the cream, nutmeg, mustard and half the cheese. Season well.
Heat the oven to 200C/180C fan/gas 6 if cooking straightaway. Tip the cauliflower into a baking dish (ours was 20 x 30cm), arranging any leaves to poke out a little, so they’ll go nice and crispy. Pour over the sauce, making sure the cauliflower is fully coated. Scatter over the brioche and remaining cheese. Will keep chilled for two days. Bake for 25-30 mins until golden.

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