Dinner

Creamy Cauliflower, Brioche & Bay Bake Recipe

ByLuna Ryder January 28, 2026January 28, 2026

Introduction

This creamy cauliflower, brioche, and bay leaf bake is a comforting and elegant dish perfect for any occasion. Featuring tender cauliflower in a rich, cheesy sauce with crispy brioche on top, it offers a lovely balance of textures and flavors.

A white rectangular baking dish filled with a cheesy casserole that has a thick, creamy pale yellow layer of melted cheese on top, dotted with many small, evenly browned bread cube pieces spread across the surface. Beneath the cheese layer, large green and white cauliflower florets and green leafy parts peek through. The edges of the casserole show some browned cheese and crispy bits. The dish sits on a green cutting board, next to a large worn copper spatula, all placed on a blue background with some green leaves visible at the top left corner. 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 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 leave in the colander to steam-dry.
Step 3: Melt the butter in the same cauliflower pan over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a sandy paste.
Step 4: Gradually add the warm milk, stirring continuously until smooth. Continue adding milk and stirring until you have a smooth sauce.
Step 5: Stir in the double cream, a grating of nutmeg, Dijon mustard, and half the cheese. Season 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 to a baking dish (about 20 x 30cm), arranging some leaves to stick out for crispiness. Pour over the cheese sauce to coat the cauliflower completely.
Step 8: Scatter the brioche cubes and remaining cheese over the top. Bake for 25-30 minutes until golden and bubbling.

Tips & Variations

Use day-old brioche for better toasting and crunch on top.
Swap Dijon mustard for whole grain mustard for added texture and flavor.
Try mixing in some cooked leeks or spinach with the cauliflower for extra greens.
For a vegan version, substitute butter with plant-based margarine, use plant milk, and a vegan cheese alternative.

Storage

Store any leftovers covered in the refrigerator for up to two days. Reheat in the oven at 180°C (160°C fan) until warmed through to maintain the crispy topping. Avoid microwaving to keep the brioche crunchy.

How to Serve

A white rectangular dish filled with a baked casserole featuring a creamy, pale cheesy sauce covering tender cauliflower pieces and dark green leafy vegetables, topped with evenly scattered golden-brown toasted bread cubes that add texture. The casserole's surface shows slight bubbling and browning from baking, while the edges reveal parts of the vegetables peeking through. The dish is placed on a white marbled surface next to a rustic copper-colored metal spatula with a wooden handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bake in advance?

Yes, you can prepare the bake up to the point of adding brioche and cheese on top, then cover and keep it in the fridge for up to two days before baking.