This was a beloved dish from the ‘80s that kind of fell out of grace for a while. We are bringing it back, because this is good stuff.

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Serves 4

2 tablespoons butter

4 tablespoons flour

2 cups warm milk

salt & pepper, to taste

1 large cauliflower head, in larger

pieces, steamed to al dente

2 cups grated Gruyère

½ cup grated Parmesan

6 slices pancetta, crispy

chives, for serving

  1. Preheat the oven to 375°F.
  2. In a pan, melt the butter and stir in the flour.
  3. Stir for 2 minutes but make sure it does not get brown.
  4. Add milk a little at a time and stir well so you don’t get any lumps.
  5. Add grated Gruyère and Parmesan.
  6. Season with salt and pepper.
  7. Give the sauce a good stir. If it feels too thick add some more milk.
  8. Place the steamed cauliflower in an ovenproof dish and pour the sauce on top.
  9. Bake until golden. This will take about 10 minutes.
  10. Serve with pancetta and some chopped chives.


Photography by Susanna Blavarg

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