Cauliflower Cheese

A perfect side dish for a roast or serve with crusty bread for a hearty, filling supper.

Serves 4 people


 

  • 600 mL milk
  • 1 medium cauliflower
  • 25 grams plain flour
  • 25 grams butter
  • 30 grams grated mature cheddar
  • 80 grams Mature cheddar cheese

 

The sauce

  1. Melt the butter in a saucepan.
  2. Stir in the flour and cook for 1-2 minutes.
  3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
  4. Simmer gently for 8-10 minutes and season with salt and white pepper.
  5. Stir in cheese and allow to melt. Don’t re-boil the sauce or it will become stringy.

The cauliflower

  1. Bring a quarter of a pan of lightly salted water to the boil.
  2. Trim away the leaves and thick central stem of the cauliflower and wash it thoroughly.
  3. Cut into florets and place in the boiling water.
  4. Cover the pan and boil for 10 – 15 minutes, or until the cauliflower is tender.
  5. Drain through a colander and set aside.
  6. Turn the oven on to 220°C, 450°F, gas 8.
  7. Grease an ovenproof dish with the butter and pour a little of the sauce into it.
  8. Arrange the cauliflower florets with the stems at the bottom and cover them with the rest of the sauce.
  9. Sprinkle the grated cheese on top and bake in the oven for 5 – 10 minutes, or until golden brown on top.

Method

The sauce

  1. Melt the butter in a saucepan.
  2. Stir in the flour and cook for 1-2 minutes.
  3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
  4. Simmer gently for 8-10 minutes and season with salt and white pepper.
  5. Stir in cheese and allow to melt. Don’t re-boil the sauce or it will become stringy.

The cauliflower

  1. Bring a quarter of a pan of lightly salted water to the boil.
  2. Trim away the leaves and thick central stem of the cauliflower and wash it thoroughly.
  3. Cut into florets and place in the boiling water.
  4. Cover the pan and boil for 10 – 15 minutes, or until the cauliflower is tender.
  5. Drain through a colander and set aside.
  6. Turn the oven on to 220°C, 450°F, gas 8.
  7. Grease an ovenproof dish with the butter and pour a little of the sauce into it.
  8. Arrange the cauliflower florets with the stems at the bottom and cover them with the rest of the sauce.
  9. Sprinkle the grated cheese on top and bake in the oven for 5 – 10 minutes, or until golden brown on top.

Ingredients

 

  • 600 mL milk
  • 1 medium cauliflower
  • 25 grams plain flour
  • 25 grams butter
  • 30 grams grated mature cheddar
  • 80 grams Mature cheddar cheese

 


You can also –

Make this dish with broccoli as well as, or instead of, the cauliflower.

Garnish with tomato slices before baking.

Mix the grated cheese with 2 tablespoons breadcrumbs or sesame seeds. For a crunchier alternative add pumpkin or sunflower seeds.

Experiment with different cheeses, e.g. Lancashire for a tangy flavour, or Red Leicester for an orange colour.

For a more substantial meal, add other cooked food such as potatoes, pasta shapes, chopped ham or bacon to the cauliflower.

Share this:

You may also be interested in: