Classic Cauliflower Cheese
Prep time: 10mins | Cook time: 30mins
Ingredients
- 1 Head of fresh Cauliflower broken into florets
- 500ml Whole Milk
- 1 tsp peppercorns
- 1/2tsp cloves
- 1 bay leaf
- 50g Butter
- 50g Flour
- 125 Mature Cheddar grated
- ¼ Whole Nutmeg, Freshly Grated
- ¼ Level Teaspoon Ground Cloves
Method
1. Break the cauliflower into florets then steam or boil until tender. Cauliflower should be boiled in boiling water fresh from the kettle seasoning with a tablespoon of salt.
2. To make the cheese sauce nice and rich, begin by warming 550ml of creamy milk in a pan. Season with peppercorns, a couple of cloves and a bay leaf before bringing to the boil. Turn off and allow to infuse for 15 minutes then strain into a jug.
3. Melt together 50g of butter and 50g of flour, stirring until it thickens, whisk in the strained milk. Bring to the boil, then lower the heat, stir in 125g grated mature cheddar and simmer for 10 minutes. Finish with a little grated nutmeg.
4. Pour the sauce over the cauliflower, it’s very important the cauliflower is well-drained and dry. Scatter with a little additional cheddar cheese.
5. Bake at 200ºC/ for 25-30 minutes until golden and crusty.
Serve with lashings of gravy, roast potatoes, red cabbage, Yorkshire pudding and sage and onion stuffing.
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Cooking times will vary according to your equipment specification and timings are given for guidance. We use a fan assisted oven for our recipes. Please follow instructions given on product packaging for best cooking instructions as these recipes are for guidance only. (V) indicates vegetarian recipe, (Ve) indicates vegan recipe. Double check all of your ingredients if you’re cooking for people with allergies, intolerances or food preferences.