Is there anything as tasty as cauliflower cheese? Great as a side dish but also delicious as a main. We often serve it just with baked potatoes and peas, and sometimes if we we're feeling a bit decadent, some crispy bacon.
The key is to just cook the cauliflower, and that will very much depend on the size of your florets. If you're not sure, then check after 5-6 minutes. When you can easily slide a sharp knife into the cauliflower stem, then it's done.
We love a really cheesy sauce, so if you prefer your sauce less tangy, then choose a milder cheddar and/or reduce the cheddar content. Enjoy!
Serves 3-4 as a main
1 large cauliflower
50g butter
5 tablespoons of plain flour
400ml milk
250g mature cheddar
1 teaspoon of Dijon mustard
Pinch of nutmeg
Black pepper
Pre-heat the oven to 180°C
Prepare the cauliflower
- Remove the outer leaves from the cauliflower.
- Break or cut into medium sized florets.
- Steam for 8 minutes.
- Drain well.
- Place in an oven proof dish.
Make the cheese sauce
- Grate the cheese.
- Melt the butter in a saucepan over a gentle heat.
- Stir in the flour and cook for a couple of minutes.
- Now slowly add the milk, stirring all of the time.
- Once all of the milk has been added, use a whisk to ensure the sauce is lovely and smooth.
- Stir in the Dijon mustard and grate in a little nutmeg.
- Add the cheese and stir until it's melted into the sauce.
- Season with black pepper.
- Increase the heat slightly and stir for a few minutes until thickened. Set aside.
Assemble and bake
- Pour the cheese sauce over the cauliflower.
- Place in the hot oven and cook for 25 minutes until the top is nice and golden.
