Rocker’s Cauliflower Cheese Toastie

By Stuart Toon

Rocker’s Cauliflower Cheese Toastie
Rocker is a casual neighbourhood restaurant in Bondi, serving relaxed coastal share plates. This recipe for their Cauliflower Cheese Toastie by Stuart Toon is absolutely divine and not to be missed.

Rocker’s Cauliflower Cheese Toastie Recipe


Medium cauliflower trimmed x 1

Wholegrain mustard

Aged cheddar x 100g

Parmesan x 50g

Emmental x 100g

Good quality salted butter x 100g

Salt & pepper

Iggy’s sourdough


Pre-heat your oven to 180c. Melt half the butter in a small pan, adding a big tablespoon of mustard and a lot of black pepper & salt (think cacio e pepe amount of pepper). Whilst that’s melting, roughly chop your cauliflower into a bowl. Add the melted butter and give it a good mix. Place on a lined baking tray and roast until golden.

In a new bowl grate your parmesan, aged cheddar and the Emmental. We like to dice into small cubes. Add another good tablespoon of wholegrain mustard and good sprinkle of black pepper.

Once the cauliflower is cooked, let it cool before adding to the cheese mix. Slice your Iggy’s sourdough, butter all sides then add a generous amount of the cauliflower cheese mix onto the bread.

Get a pan on low heat, add the toastie and a knob of butter. Constantly turning it until the inside is melted and outside is golden, it should take roughly 5 -10 min on a low heat. Once its ready, let it sit for a minute before slicing it open. Serve with some grated parmesan on top and a side of mustard.

For more details on Rocker visit:


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