An absolute classic side dish that I just couldn’t resist sharing with you,  a great pairing with spring lamb. This recipe uses Swiss Gruyere cheese instead of the well known Cheddar, adding  an inimitable flavor and character to the Bechamel sauce base.

Health: Cauliflower is a great source of vitamin C,  needed for healing wounds, and for repairing and maintaining bones and teeth.

Preparation time: 30 Minutes   Total Cooking Time: 40 minutes   Serves: 2 as part of a greater meal   Dish Seasonality: Winter/Spring 

Ingredients (Shopping List)

  • Approx. 1/2 A large farm fresh cauliflower, florets separated into manageable pieces
  • 250 ml Full fat milk
  • 1 Small bay leaf
  • 1/4 Small onion, stuck with one clove
  • 1/2 blade of mace
  • 20 g Butter
  • 20 g Flower
  • 40 g Grated Swiss Gruyere cheese
  • 1 Egg yolk mixed with 1 Tbsp. Milk
  • Kosher Salt to taste
  • Pepper to taste
  • 1 Tsp. Melted butter

Tips and Tricks: If cooking this within its seasonality then you should be able to pick up a very fresh cauliflower from your local green grocers. Acquire the best quality Gruyere you can buy, being a good investment as it  has many other uses.



  1. Into a saucepan place 250 ml full fat milk, 1 small bay leaf, 1/4 small onion stuck with 1 clove and 1/2 a blade of mace. With the lid on bring the milk to a gentle boil, take off the heat and allow the flavours to infuse for at least 30 minutes. Pass the milk through  sieve and reserve for later use.
  2. Pre-heat your oven to 200°C Fan, 220°C Conventional, Gas mark 7 or 425°F.
  3. Steam the florets from Approx. 1/2 large cauliflower for 5-10 minutes until just tender, keep warm in the steamer for later use.
  4. Melt 20 g butter over a low heat then add 20 g flower, using a sauce whisk to stir the mixture (Roux), cook without colour for approx. 5 minutes or until it begins to turn foamy.
  5. Gradually incorporate all the infused milk prepared earlier into this roux, stirring all the while to prevent lumps. Bring to a boil then simmer for 2-3 minutes.
  6. While the sauce is simmering place the steam cauliflower florets evenly in a shallow ovenproof dish.
  7. Remove the sauce from the heat and stir in the Gruyere cheese, season the sauce with Kosher salt and pepper to taste.
  8. Stir Into the sauce 1 egg yolk mixed with 1 Tbsp. Milk, pour the sauce over the cauliflower evenly.
  9. Sprinkle with 1 Tsp. Melted butter and place in the oven to brown, Approx. 5 – 10 minutes depending on how you like it.
  10. Serve very hot

Tips and Tricks:  If your final sauce still has lumps then pass it through a sieve before pouring over the cauliflower.

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