Caroline’s Cauliflower Cheese

Cook the cauliflower in boiling salted water until just tender (5-6 minutes) Drain thoroughly and place in a greased oven proof dish.
For the sauce, melt the butter in a pan. Spoon in the flour and stir for about 1 minute, without allowing it to brown.
Remove from the heat and gradually beat in the milk, a few spoonfuls at a time at first, then increasing the flow as the sauce thins.
Simmer gently for about 10 minutes, or until the sauce is thickened and creamy. Stir frequently.
Remove from the heat and stir in three-quarters of the Cheddar with the creme fraiche or cream, and the mustard, season with nutmeg, salt and pepper. Pour the sauce over the cauliflower.
Mix together the breadcrumbs and the remaining Cheddar, then sprinkle evenly over the cauliflower and sauce. Bake for 25-30 minutes, or until browned and bubbling. Serve immediately, serves 3 to 4.

 

Things to try at home

 

1 large, creamy-white cauliflower, trimmed and broken into florets
25g butter
25g plain flour
568ml carton Whole Milk
150g (vegetarian) West Country Farmhouse Cheddar (or other strong cheese), grated
2 tbsp creme fraiche or double cream
1 tbsp Dijon mustard
Pinch of nutmeg
25g breadcrumbs
Salt and pepper to taste


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