Cauliflower gratin with blue cheese sauce

This recipe is adapted from Delia Smith's Vegetarian Collection.


  • 550g cauliflower florets
  • 1 tbs olive oil
  • 2 medium onions (peeled and sliced)
  • 275ml brown basmati rice
  • 1 pint hot stock
  • 1 tsp salt
  • 110g Gorgonzola or Dolcelatte, cubed
  • 570 ml milk
  • 40g butter
  • 40g plain flour
  • pinch cayenne pepper
  • freshly grated nutmeg
  • salt and black pepper
  • 25g grated parmesan
  • 10g breadcrumbs
  • parsley


Heat oil in frying pan over medium heat. Cook onions until lightly brown. Stir in the rice and coat the grains with the oil. Now add the hot stock and salt. Stir only once and cover with lid. Put heat on lowest setting and cook for about 40-45 minutes. Don’t remove the lid and don’t stir the rice during cooking (if you do it releases starch and makes rice sticky). Make the sauce while the rice is cooking. Place milk, butter, flour and cayenne pepper in a saucepan and using a balloon whisk, whisk on a medium heat, continuing until the sauce becomes thick, smooth and glossy. Add cheese. Turn to down heat to lowest setting and cook for 5 minutes. Season with salt, pepper and nutmeg. Next, steam the cauliflower for approx 8 minutes (until tender). When is rice cooked add the rice to a baking dish. Top with the cauliflower. Pour the sauce over it all. Finally mix breadcrumbs, parmesan and parsley. Sprinkle this all over the top. Then place whole thing under the grill and cook for 2-3 minutes, until the sauce is bubbling and golden brown.

Website by Joe Short