A rich side dish that complements a weekend roast perfectly. It’s made by lightly cooking cauliflower florets, covering them with a smooth, cheesy sauce, and then baking the dish with a crunchy breadcrumb topping. The combination of creamy cheese and crispy breadcrumbs adds both texture and flavor, making it an irresistible companion to roasted meats.

This casserole provides a comforting, flavorful side that pairs well with the savory and hearty nature of a roast. The creaminess of the cheese sauce contrasts beautifully with the crispness of roast potatoes or the umami-rich flavors of meats like beef, lamb, pork, or chicken. The breadcrumb topping also adds a satisfying crunch that cuts through the rich sauce.

Why It’s Perfect for a Roast Side Dish:

1. Richness and Creaminess: The cheesy sauce made from cheddar and Parmesan coats the cauliflower in a velvety texture, adding depth to the meal.
2. Crunchy Topping: The buttery breadcrumb topping gives a nice contrast to the creaminess, adding an extra layer of flavor and texture.
3. Vegetable-Based: It’s a great way to add vegetables to the roast without sacrificing flavor, as cauliflower absorbs the rich sauce well.
4. Versatile: This side dish works beautifully with various roasts, from beef to pork, lamb, and chicken.
5. Comfort Food Appeal: A warm, cheesy casserole is classic comfort food, perfect for a cozy weekend meal.

This dish is great for special occasions like Sunday family dinners, festive roasts, or holiday meals when you want something comforting yet elevated to accompany your roast and here’s how you make it!

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Ingredients:

• For the Casserole:
  • 1 large cauliflower, cut into florets
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 300ml milk (whole or semi-skimmed)
  • 100ml heavy cream
  • 150g grated cheddar cheese (plus extra for topping)
  • 50g grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)
• For the Topping:
  • 50g breadcrumbs (panko for extra crispiness)
  • 30g butter, melted
  • 1 tablespoon chopped parsley (optional)

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Method:

1. Prepare the Cauliflower:
   • Preheat your oven to 200°C (400°F).
   • Steam or boil the cauliflower florets in salted water for 5–7 minutes, until they are just tender but not mushy. Drain well and set aside.
2. Make the Cheese Sauce:
   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly to form a roux (paste).
   • Gradually add the milk and cream, whisking continuously to avoid lumps. Cook the sauce for 3–5 minutes until thickened.
   • Stir in the grated cheddar, Parmesan, and Dijon mustard (if using). Season with salt, pepper, and a pinch of nutmeg. Stir until the cheese is melted and the sauce is smooth.
3. Assemble the Casserole:
   • Place the drained cauliflower florets in a large casserole or baking dish. Pour the cheese sauce evenly over the top, ensuring all the cauliflower is well-coated.
4. Prepare the Topping:
   • In a small bowl, mix the breadcrumbs with the melted butter and chopped parsley (if using).
   • Sprinkle the breadcrumb mixture over the top of the cauliflower and sauce.
   • For extra cheesiness, sprinkle some more grated cheddar on top of the breadcrumbs.
5. Bake:
   • Place the casserole in the preheated oven and bake for 20–25 minutes, or until the topping is golden brown and crispy, and the cheese sauce is bubbling around the edges.
6. Serve:
   • Remove the casserole from the oven and let it sit for a few minutes before serving. It pairs perfectly with roast meats or can be enjoyed as a vegetarian main dish.

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Tips:

• You can make this casserole ahead of time by assembling it without the breadcrumb topping. Store it in the fridge for up to 24 hours, then add the topping and bake when ready to serve.
• For added flavor, mix in some cooked bacon bits or sautéed mushrooms to the cauliflower before adding the sauce.
• If you want a lighter version, you can substitute some of the cream with additional milk or use a reduced-fat cheese.

Enjoy your creamy, cheesy cauliflower casserole!