Name: Cauliflower cheese
Prep time: 15 min
Cook time: 50 min
Yield: 4 portions
Cuisine: England
Ingredients: 50 g caster sugar; 100 ml white wine vinegar; 1 large cauliflower; As needed: groundnut oil; 500 ml chicken stock, reduce to 200 ml; 300 ml white wine, reduce to 30 ml; 120 g Gruyère, plus extra topping; 20 g cornflour; 20 g soft cheese; 1 knob butter; As needed: truffle oil

Cauliflower cheese

A home adaptation of Heston Blumenthal’s published cauliflower cheese.

Prep15 min

Cook50 min

Yield4 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Heston Blumenthal

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The Fat Duck, Bray · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Let’s make it.

Boil sugar with vinegar; pour over one-third of the florets and refrigerate 30 minutes.

Fry another third in 180°C oil about three minutes. Boil remaining florets in salted water until tender. Drain.

Reduce 500 ml stock to 200 ml and 300 ml wine to 30 ml. Combine over medium heat. Coat grated cheese with cornflour; stir in, then add soft cheese and butter.

Drain pickled florets and combine all cauliflower with sauce and truffle oil. Portion into ramekins, add extra cheese and brown under a hot grill.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Allow 30 minutes pickling; stock and wine quantities are before reduction.

Allergen notes

Check every ingredient label; recipe may contain milk, egg, wheat, mustard or nuts.. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

346 kcal

Protein

12.1 g

Carbs

27.9 g

Fat

15.2 g

Fibre

3.0 g

Total sugar

16.5 g

Sodium

643 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: groundnut oil, truffle oil. Actual calories, fat and sodium may be higher.

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