Ingredients
For the garlic butter breadcrumbs:
20g panko breadcrumbs
2 garlic cloves, finely chopped
20g cold salted butter
1 tbsp finely chopped parsley
For the roasted cauliflower:
1 small cauliflower (about 750g)
1 tbsp olive oil
Salt and freshly ground black pepper
For the cheese sauce:
500ml double cream
½ nutmeg, grated
200g mature cheddar, grated
1 heaped tsp Dijon mustard
Instructions
- Preheat oven to 200°C (180°C fan) or air fryer to 180°C.
- Mix panko breadcrumbs and garlic in a small bowl, season lightly.
- Grate cold butter into mixture and blend with fingertips until combined.
- Scatter breadcrumb mixture on baking tray or air fryer paper; cook until golden—8–10 minutes in oven (stir halfway) or 4 minutes in air fryer.
- Once cooled, stir in chopped parsley.
- Reduce oven temperature to 190°C (170°C fan) or air fryer to 170°C.
- Trim cauliflower stem so it sits flat, keeping green leaves intact; cut deep cross into stem.
- Steam cauliflower over boiling water for 12 minutes, then let steam dry for 5 minutes.
- Brush cauliflower with olive oil, season generously with salt and pepper.
- Roast cauliflower in oven for 40–45 minutes or air fryer for 30 minutes, checking halfway.
- While roasting, simmer double cream with grated nutmeg.
- Whisk in grated cheddar and Dijon mustard until smooth, keep warm.
- To serve, place roasted cauliflower in a deep dish, pour over warm cheese sauce, and sprinkle garlic butter breadcrumbs generously on top.
- Cut into wedges and serve immediately.
Notes
- Swap cheddar for Gruyère or Red Leicester for varied flavor.
- Add smoked paprika to breadcrumbs for warmth.
- Use single cream instead of double for a lighter sauce.
- Add steamed broccoli florets alongside cauliflower before saucing.
- Make vegan by substituting cream, cheese, and butter with plant-based alternatives.
- Prep Time: Less than 30 minutes
- Cook Time: 1 hour 15 minutes (oven) or 30 minutes (air fryer)
- Category: Main / Side Dish
- Method: Steaming, Roasting, Sauce Making
- Cuisine: Vegetarian / Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 120mg
