Description
A comforting and elegant baked dish combining tender cauliflower in a creamy bay-infused sauce, topped with crisp brioche cubes and melted Parmesan cheese. Perfect for a hearty side or a vegetarian main course.
Ingredients
Scale
For the Infused Milk:
- 750ml whole milk
- 3 bay leaves
For the Cauliflower and Sauce:
- 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, divided
Topping:
- 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, then turn off the heat and let it infuse for 10 minutes to develop a subtle aromatic flavor.
- Prepare the Cauliflower: While the milk infuses, place the cauliflower pieces including leaves in another pan, cover with hot water, and boil for 2-3 minutes until tender. Drain and leave in the colander to steam-dry, ensuring excess moisture evaporates.
- Make the Creamy Sauce: Using the same pan, melt the butter over medium heat. Stir in the plain flour and cook for 1-2 minutes to form a sandy paste. Gradually whisk in the warm infused milk, adding it ladle by ladle, until a smooth sauce forms. Stir in the double cream, freshly grated nutmeg, Dijon mustard, and half of the Parmesan cheese. Season generously 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 30cm baking dish, arranging leaves so they protrude slightly for crispiness. Pour the creamy sauce over the cauliflower, coating evenly. Scatter the brioche cubes on top and sprinkle with the remaining Parmesan cheese.
- Bake to Perfection: Bake the dish in the preheated oven for 25-30 minutes until the top is golden and crunchy, and the sauce is bubbling around the cauliflower. Serve hot for a rich, comforting meal.
Notes
- The dish can be prepared up to the baking step and kept chilled for up to two days before baking.
- Use vegetarian Parmesan if avoiding animal rennet for a vegetarian-friendly dish.
- Cauliflower leaves add texture and flavor; be sure to include them for a crunchy contrast.
- Adjust seasoning carefully as the cheese and mustard add saltiness.
- For a lighter dish, swap double cream for half cream or omit it.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: cauliflower bake, creamy cauliflower, brioche topping, baked vegetable dish, vegetarian casserole, Parmesan cauliflower bake
