Cauliflower Cheese Hotpot

Name: Cauliflower Cheese Hotpot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 - 6
Ingredients: 1 cauliflower, cut in florets; 300 g butternut squash, peeled and cubed; 1 onion, roughly chopped; 1 large leek, roughly chopped; 1 tsp. salt; 80 g butter; 80 g plain flour; 800 mL milk; 2 tbsp. Dijon mustard; 1/2 tsp. black pepper; 150 g extra mature Cheddar, grated; 1 tsp. flat leaf parsley, finely chopped; 1 tsp. basil, finely chopped; 3 potatoes, sliced into very thin rounds; 1 tbsp. oil; 1/2 tsp. salt; 20 g extra mature cheddar, grated

By Chloe MorganPublished: 26 November 2022

Jump to recipe

Cauliflower cheese is finally a main dish! No longer may this cheesy goddess sit on the side lines. This recipe could be described as delicious winter heaven.

In this recipe, cauliflower and veggies are encased by a creamy, herbaceous béchamel sauce and topped with crispy scalloped potatoes. A perfect winter combination to soothe a cold soul seeking nourishment and a warm hug from within. Pushing the spoon through the crispy potatoes sat upon silky béchamel, braising leeks, cauliflower and bright squash is the medicine everyone needs at this time of year. If you're a cauliflower cheese enthusiast, you have to make this bad boy.

Advertisement - Continue Reading Below

Yields:

4 - 6

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Ingredients

1
cauliflower, cut in florets
300 g
butternut squash, peeled and cubed
1
onion, roughly chopped
1
large leek, roughly chopped
1 tsp.
salt

For the herb bechamel

80 g
butter
80 g
plain flour
800 ml
milk
2 Tbsp.
Dijon mustard
1 tsp.
salt
1/2 tsp.
black pepper
150 g
extra mature Cheddar, grated
1 tsp.
flat leaf parsley, finely chopped
1 tsp.
basil, finely chopped

For the topping

3
potatoes, sliced into very thin rounds
1 Tbsp.
oil
1/2 tsp.
salt
20 g
extra mature cheddar, grated

Directions

1. Step 1Pre-heat oven to 200ºC (180ºC Fan). Bring a large saucepan of salted water to a boil. Add the cauliflower florets, butternut squash, onion and leek and simmer for 5 minutes. Drain and set aside.
2. Step 2In a saucepan over a low-medium heat, add the butter and melt until foaming. Next add the flour and stir, cook out for a further minute.
3. Step 3Gradually add the milk until fully incorporated and you have a thick glossy sauce. (We recommend adding 300ml of milk at a time, if you have a few lumps just keep mixing.)
4. Step 4Reduce the heat to low and add the Dijon mustard, salt, black pepper, Cheddar, flat leaf parsley and basil. Stir until the cheese has melted and you have a smooth, green speckled sauce.
5. Step 5Add half of the sauce to a casserole dish and top with your reserved boiled veggies. Pour over the remaining béchamel and smooth over.
6. Step 6Top with potato slices. Drizzle with a little oil and salt. Bake for 40-45 minutes or until the potatoes are brown and crisp and the sauce bubbling.