Is there anything as tasty as cauliflower cheese?! Great as a side dish but also delicious as a main. We often serve it with baked potatoes and peas, and sometimes if we we're feeling a bit decadent, some crispy bacon.
The key with this dish, is to steam the cauliflower until it's just cooked. If you're not sure, then check the florets 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 5-8 minutes until just done.
- 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.
