Cauliflower cheese is one of the nation’s favourite side dishes, with a creamy texture that takes any main dish to the next level. However, its nutritional profile is not ideal, so for those looking for a healthier alternative, one easy swap could do the trick.
This version of cauliflower cheese swaps out the usual heavy cheese sauce for a lighter, protein-rich ricotta base that still tastes delicious. Sharing this recipe for six, food blogger The Healthy Chef said: “It’s so easy to make using steamed cauliflower as the base, and when combined with ricotta, it gives a creamy result every time. For a richer flavour, you can add some grated parmesan, a decadent white sauce or add other boosters such as pumpkin, leek, or fennel.”
Ricotta has a high protein content and is a good source of calcium for strong bones as well as tryptophan, which helps produce the relaxing hormone, serotonin.
How to make cauliflower cheese creamier
Ingredients
- One medium head of cauliflower
- One leek, washed and sliced
- 500g ricotta
- 180 to 250ml milk (your choice of dairy, soy, rice or almond)
- 30g grated Parmesan or Pecorino
- Pinch of nutmeg
Method
Set your oven to 180C or gas mark four and allow it to fully preheat.
Break the cauliflower into small florets and transfer them to a large saucepan.
Pour in a half cup of water, cover the pan, and steam the cauliflower for around five minutes, just until it becomes slightly tender – avoid letting it get too soft.
In a separate pan, cook the sliced leek in a small amount of olive oil over medium heat for about five minutes, or until it turns tender. Transfer both the steamed cauliflower and softened leek into a baking dish suitable for the oven.
In a blender or mixing bowl, combine ricotta cheese with half the milk and a pinch of ground nutmeg. Blend or whisk until the mixture is smooth.
Gradually add more milk, mixing as you go, until the sauce reaches a thick, creamy consistency. Pour this cheese mixture evenly over the vegetables in the baking dish. Top with grated Parmesan.
Place the dish in the oven and bake for approximately 40 minutes, or until the top develops a golden colour. Serve hot alongside a roast dinner.