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Soft White Cheese

Creamy Cauliflower Cheese with Roasted Hazelnuts


  • 150g Coon or Cracker Barrel Cheddar Cheese
  • 2 fresh bay leaves, torn
  • 1 cauliflower, trimmed
  • sea salt and freshly ground black pepper
  • whole nutmeg, for grating
  • 40g butter
  • 2 tablespoons flour
  • 1 ½ cups hot milk
  • 2 spring onions, finely sliced diagonally, optional
  • 2 tablespoons toasted, skinned hazelnuts, coarsely chopped


Grate cheese and set aside. Place bay leaves under cauliflower in a steamer and steam 5-10 minutes or until just tender. Cool slightly, cut into flowerettes and place in a buttered casserole dish. Season to taste and grate over a little nutmeg. Melt butter in a saucepan over a medium heat. Whisk in flour and cook, stirring, 1-2 minutes or until bubbling. Add milk all at once and bring to the boil, whisking continuously. Reduce the heat to low and cook for 5 minutes more, stirring occasionally. Remove from heat and stir in 2/3 of the grated cheese. Pour the sauce over the cauliflower. Sprinkle with the spring onion, hazelnuts and remaining cheese and bake in a moderate oven for 30 minutes or until golden.

Creamy Cauliflower Cheese with Roasted Hazelnuts

Preparation time:
15 minutes

Cooking time:
40 minutes


Products used:
Coon or Cracker Barrel Cheddar Cheese

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