Home
Recipes
cauliflower

Biltong-cauliflower soup with biltong-Parmesan twists

Biltong recipes

Biltong-cauliflower soup with biltong-Parmesan twists

30 minutes

Creamy cauliflower soup with matzah croutons

Soup recipes

Creamy cauliflower soup with matzah croutons

1 hour

Curried cauliflower salad

Cauliflower recipes

Curried cauliflower salad

25–30 minutes

Crunchy cauliflower-and-chicken slaw

Cauliflower recipes

Crunchy cauliflower-and-chicken slaw

Roast cauliflower with parsley oil

Cauliflower recipes

Roast cauliflower with parsley oil

30 minutes

Potato cauliflower bunny chow

Cauliflower recipes

Potato cauliflower bunny chow

30 minutes

Air-fryer roast chicken

Air-fryer recipes

Air-fryer roast chicken

1 hour 20 minutes

Roast cauliflower with stuffing

Cauliflower recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Buttermilk fried cauliflower

Cauliflower recipes

Buttermilk fried cauliflower

15 minutes

Tempura cauliflower and Tenderstem broccoli

Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Braised cauliflower with butter beans

Beans recipes

Braised cauliflower with butter beans

20 minutes

Parmesan-and-Gruyère cauliflower cheese

Cauliflower recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Load more

Parmesan-and-Gruyère cauliflower cheese

By Jacqueline Burgess

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

1 T butter, softened
1 kg cauliflower, trimmed and cut into florets
sea salt and freshly ground black pepper, to taste
1½ cups pouring cream
125 g Gruyère, grated
125 g Parmesan, grated
2 T olive oil
sage leaves a handful, for serving

Method

1. Preheat the oven to 180°C.

2. Brush a 30 cm ovenproof dish with butter, arrange the cauliflower florets evenly in the dish, and season. Roast the cauliflower for 15 minutes, then remove from oven.

3. Pour over the cream and top with both cheeses, then bake for a further 30 minutes, or until the cheese is bubbling and golden brown.

4. Heat the olive oil in a small frying pan and fry the sage leaves, a few at a time, until crispy. Drain on kitchen paper. Scatter over the cauliflower just before serving.

Find more cauliflower recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau