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Cauliflower cheese gratin

Combining delicious cheddar and stilton, this cauliflower cheese gratin is an indulgent lunch or dinner dish. Rich and satisfying, it’s the perfect comfort food.

  • 40 minutes prep. time
  • 25–35 minutes cooking time
  • Serves 6
  • Pies & savoury treats
Dish of baked cauliflower gratin with a spoon
Tuck in to a delicious cauliflower cheese gratin | © National Trust Images/William Shaw


  • 1 large cauliflower
  • 200g potatoes, peeled and cubed
  • 200g leek, roughly sliced
  • 350g broccoli, roughly chopped

For the sauce

  • 50g butter
  • 450ml milk
  • 50g cornflour
  • 200g strong Cheddar cheese, grated
  • 100g Stilton cheese, crumbled
  • 15g fresh parsley, roughly chopped
  • Pinch of salt and pepper 

For the gratin topping

  • 100g gluten free bread
  • 75g cornflakes
  • 50g strong Cheddar cheese
  • 15g fresh parsley

To serve

  • 250g green cabbage, finely shredded
  • 100g leeks, thinly sliced
  • 3 tbsp cold-pressed rapeseed oil


Step 1

Remove the outer leaves and the base of the cauliflower before breaking it into small pieces.

Step 2

Bring a pan of water to the boil and add a teaspoon of salt before adding the cauliflower and potatoes. Cook until soft. Drain the cauliflower and potatoes and place into a bowl, add the chopped leeks and broccoli and stir well.

Step 3

For the sauce

Dissolve the cornflour in a little of the milk. Gradually add the remaining milk and the butter to a pan and bring to the boil, stirring in the cornflour mixture. Continue stirring until the sauce thickens.

Step 4

Add the cheeses and parsley, stir until melted, then season to taste with salt and pepper.

Step 5

For the gratin

Place the bread, cornflakes and parsley in a food processor and blitz until broken down. Add the cheese and pulse a couple of times to ensure it’s mixed through.

Step 6

Tip the vegetable mix into the cheese sauce and stir well. Pour into a serving dish, then sprinkle the gratin mix over the top in an even layer. 

Step 7

Place in the oven at 180°C (160°C fan/gas mark 5) for around 25–35 minutes or until the top is bubbling and golden.

Step 8

To serve

Drop the remaining cabbage and leeks into a pan of boiling water for 3 minutes, drain and then stir through the oil. Serve with the cauliflower cheese gratin.

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