Go Back
Double Gloucester Cauliflower Gratin with Pretzel Smoked Almond Crumble and Malt Vinegar Shallots

Double Gloucester Cauliflower Gratin

This Double Gloucester Cauliflower Gratin features chunks of cauliflower smothered in a rich cheese sauce baked with a pretzel and smoked almond crumble and topped with Malt Vinegar Shallots and fresh parsley.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Malt Vinegar Shallots
  • 1 large shallot sliced into half moons
  • 1/2 cup malt vinegar
  • 2 tsp granulated sugar
  • 1 tsp mustard seed
  • ½ tsp kosher salt
Double Gloucester Cauliflower Gratin
  • 1 head cauliflower broken into florets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 200g (7oz) Double Gloucester shredded
  • 60g (2oz) low-moisture mozzarella shredded
  • 1 tbsp cornstarch
  • 1 (354ml, 12 fl oz) can evaporated milk
  • 1 tbsp whole grain mustard
  • ½ cup small pretzels I used Rold Gold Tiny Twists
  • ¼ cup smoked almonds
  • 1 batch Malt Vinegar Shallots
  • Fresh parsley leaves for sprinkling

Equipment

  • 1 1.5 Qt. casserole dish
  • 1 small saucepan
  • 1 Large baking sheet
  • 1 Food Processor

Method
 

For the Malt Vinegar Shallots
  1. Place the shallot in a small bowl. Add the vinegar, sugar, mustard seed, and salt. Stir to combine. Cover and let pickle at room temperature for 30 minutes. **
    1 large shallot, 1/2 cup malt vinegar, 2 tsp granulated sugar, 1 tsp mustard seed, ½ tsp kosher salt
For the Gratin
  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat. Set it aside. Grease a shallow 1.5qt casserole dish with butter and set it aside as well.
  2. Arrange the cauliflower on the baking sheet. Drizzle the veg with the olive oil and sprinkle with salt. Toss the cauliflower around to ensure it's evenly coated in the oil. Space the cauliflower out so there is room between each floret on all sides. Transfer the cauliflower to the oven and roast for 10 minutes.
    1 head cauliflower, 2 tbsp olive oil , 1 tsp kosher salt
  3. While the cauliflower is roasting, make the cheese sauce. Place the cheeses in a large bowl and add the cornstarch. Toss to coat.
    200g (7oz) Double Gloucester, 60g (2oz) low-moisture mozzarella, 1 tbsp cornstarch
  4. Pour the evaporated milk into a small saucepan and place it over medium-low heat. Bring the milk to the verge of boiling and lower the heat to low. Sprinkle in the cheese and whisk until the cheese melts completely. Add the mustard and stir to combine.
    1 (354ml, 12 fl oz) can evaporated milk , 1 tbsp whole grain mustard
  5. Take the cauliflower out of the oven and reduce the oven temperature to 375°F. Arrange the cauliflower in a single layer in the casserole dish. Pour the sauce over top. ***
  6. Place the pretzels and the almonds in a food processor and blitz until fine. Sprinkle the crumble over the gratin and place it in the oven. Bake for 15 minutes or until golden and bubbly.
    ½ cup small pretzels, ¼ cup smoked almonds
  7. Garnish with the Malt Vinegar Shallots and fresh parsley leaves. Serve immediately.
    1 batch Malt Vinegar Shallots, Fresh parsley leaves

Notes

** If you're planning on making the shallots a day in advance, cover them and place them in the fridge to pickle overnight. They will be punchier in flavor. So if you prefer a picklier pickle, this is the way to go. 
*** Only add as much sauce as you need. I only added 3/4 of the sauce I made. Store the leftovers in the fridge and reheat in the microwave. Serve with tortilla chips or a crudité platter.