Dinner

Creamy Cauliflower, Brioche & Bay Bake Recipe

ByJack Voss December 4, 2025December 4, 2025

Introduction

This creamy cauliflower, brioche, and bay leaf bake is a comforting dish perfect for using up seasonal cauliflower. With a rich, cheesy sauce and crispy brioche topping, it offers a delightful mix of textures and flavors that’s simple to prepare for a tasty family meal.

The image shows a white rectangular baking dish filled with a creamy baked cauliflower casserole. The top layer is a golden brown cheese sauce with melted, bubbly texture, dotted with small toasted bread cubes scattered evenly over the surface. Beneath the cheese, large white cauliflower florets peek through, with some green leafy vegetable parts around the edges. The dish sits on a white marbled surface with a copper spatula resting beside it. The background is a bright blue color, which contrasts with the creamy tones of the casserole. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Warm the milk and bay leaves together in a saucepan over low heat until steaming. Turn off the heat and leave to infuse for 10 minutes.
Step 2: Meanwhile, place the cauliflower pieces in another pan, cover with hot water, and boil for 2-3 minutes until tender. Drain and let steam-dry in a colander.
Step 3: Melt the butter in the cauliflower pan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a sandy paste.
Step 4: Gradually add the warm milk, a ladleful at a time, stirring well each time until smooth. Continue until all milk is incorporated, forming a creamy sauce.
Step 5: Stir in the double cream, grating of nutmeg, Dijon mustard, and half the cheese. Season the sauce well with salt and pepper.
Step 6: Preheat the oven to 200°C (180°C fan) or gas mark 6 if baking immediately.
Step 7: Transfer the cauliflower into a baking dish, arranging leaves so they peek out for crispiness. Pour the sauce over so the cauliflower is fully coated.
Step 8: Scatter the brioche cubes and remaining cheese over the top. Bake for 25-30 minutes until golden and bubbling.

Tips & Variations

For a vegetarian version, use a vegetarian hard cheese or nutritional yeast in place of parmesan.
Try adding a pinch of chili flakes to the sauce for a gentle heat.
Instead of brioche, use stale bread crumbs for a crunchier topping.
You can prepare the dish ahead and bake it just before serving for convenience.

Storage

Store any leftovers covered in the refrigerator for up to two days. Reheat in the oven at 180°C until warmed through to maintain the crispy topping. Avoid microwaving to preserve texture.

How to Serve

The image shows a white rectangular baking dish filled with a baked cauliflower gratin. The dish has layers starting with whole cauliflower florets at the bottom, covered by a thick creamy cheese sauce that is melted and slightly browned on top. Scattered across the surface are small, crispy, golden-brown bread cubes that add texture. Some small green leaves and cauliflower stems peek out from under the cheesy layer, showing a bit of freshness. The dish is placed on a white marbled surface with a vintage metal spatula beside it, and a woman's hand is lightly touching the edge of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk is best for richness, but you can substitute with semi-skimmed milk if preferred. The sauce may be slightly less creamy.

Is it necessary to use brioche for the topping?

Brioche adds a lovely soft crunch and sweetness, but you can substitute with other breads like ciabatta or even breadcrumbs if brioche is unavailable.