Ingredients:

  • 1 medium head Cauliflower (approx. 900g)
  • 1 Tbsp Kosher Salt (for water/steaming)
  • 3 Tbsp Unsalted Butter
  • 2 oz Full-Fat Cream Cheese (softened)
  • 1 cup Heavy Whipping Cream
  • 1 cup Sharp Cheddar Cheese (freshly grated, 120g)
  • 1/2 cup Gruyère or Monterey Jack Cheese (freshly grated, 60g)
  • 1 tsp Dijon Mustard
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Smoked Paprika
  • White Pepper, to taste
  • Kosher Salt, to taste
  • 1/2 cup extra Sharp Cheddar Cheese (for topping)
  • 1/4 cup Pork Rind Crumb (Pork Scratchings, crushed)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch oven-safe casserole dish.
  2. Wash the cauliflower, remove the stem, and chop into large, bite-sized florets.
  3. Steam the florets for 5–7 minutes, or blanch in boiling, salted water for 3–4 minutes. The cauliflower must still be very firm, bordering on undercooked, as it will soften further in the oven.
  4. Drain the cauliflower thoroughly and spread it evenly into the prepared baking dish.
  5. In a small saucepan, melt the butter over medium-low heat. Add the softened cream cheese and whisk vigorously until entirely smooth and lump-free.
  6. Pour in the heavy whipping cream. Bring the mixture to a very gentle simmer, stirring frequently. Allow it to simmer and reduce slightly for 3–4 minutes until it begins to visibly thicken.
  7. Take the pan completely off the hob before adding the shredded cheese.
  8. Gradually add the grated cheeses (cheddar and Gruyère/Jack) a handful at a time, whisking constantly until each addition is melted and smooth using only the residual heat.
  9. Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and white pepper. Taste and adjust seasoning—it should be punchy and rich.
  10. Pour the finished cheese sauce evenly over the cauliflower in the baking dish, ensuring the florets are completely coated and submerged.
  11. In a small bowl, mix the extra shredded cheddar with the crushed pork rind crumb to create the topping.
  12. Sprinkle the topping evenly over the casserole. Bake for 15–20 minutes, or until the sauce is deeply bubbly and the topping is golden brown and crisp.
  13. Allow the casserole to rest for 5–10 minutes before serving. This allows the sauce to set up nicely.