Description
This creamy cauliflower, brioche, and bay leaf bake is a comforting and elegant dish, combining tender cauliflower in a rich, nutmeg-scented cheese sauce with crispy brioche croutons. Infused with aromatic bay leaves and finished with Parmesan, it’s perfect as a warming side or a vegetarian main.
Ingredients
Scale
Dairy & Liquids
- 750ml whole milk
- 75g butter
- 75ml double cream
Vegetables & Herbs
- 3 bay leaves
- 1 large cauliflower (about 750g), cut into pieces, leaves and all
Dry & Others
- 75g plain flour
- 2 tsp Dijon mustard
- Grating of nutmeg
- 75g Parmesan or vegetarian alternative, grated
- 50g brioche, cut into 1cm cubes
Instructions
- Infuse the Milk: Warm the whole milk with bay leaves in a saucepan over low heat until steaming. Turn off the heat and allow the milk to infuse with the bay leaves for 10 minutes.
- Prepare the Cauliflower: While the milk infuses, place the cauliflower pieces in another pan, cover with hot water, and boil for 2-3 minutes until tender. Drain and leave in the colander to steam-dry.
- Make the Sauce Base: Using the same cauliflower pan (no need to wash), melt the butter over medium heat. Stir in the plain flour and cook for 1-2 minutes, stirring constantly to form a sandy paste (roux).
- Combine Sauce Ingredients: Gradually add the warm infused milk to the roux, stirring continuously until the sauce is smooth and thickened. Stir in the double cream, grated nutmeg, Dijon mustard, and half of the grated Parmesan cheese. Season the sauce well with salt and pepper.
- Assemble the Bake: Preheat the oven to 200°C (180°C fan)/Gas Mark 6. Transfer the cauliflower to a 20 x 30 cm baking dish, arranging the leaves to peek out for added crispness. Pour the cheese sauce over the cauliflower, ensuring it is fully coated.
- Add Toppings and Bake: Scatter the brioche cubes and remaining Parmesan cheese over the top. Bake the dish for 25-30 minutes until golden and bubbly.
Notes
- This dish can be prepared in advance and kept chilled for up to two days before baking.
- Using vegetarian Parmesan alternative makes this dish suitable for vegetarians.
- To ensure a crispy topping, make sure the brioche cubes are fresh and cut evenly.
- Adjust seasoning to taste, especially salt, due to Parmesan’s saltiness.
- For a gluten-free version, substitute plain flour with gluten-free flour and ensure brioche is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: Cauliflower bake, creamy cauliflower, bay leaf recipe, brioche topping, cheesy cauliflower dish, vegetarian bake
