Cauliflower Cheese

Cauliflower Cheese, one of my favorite ways to cook cauliflower, it’s in season and definitely a firm favorite growing up in England. Warming, creamy, comforting and very cheesy. I use 3 kinds of cheese for this dish but the main one would be using some extra strong cheddar.

Note - If you’re gluten-free just change the plain flour for cornstarch. If you’re vegan then swap the butter for vegan butter and non-dairy milk, and cheese.

Ingredients

• 1 large cauliflower cut into chunky florets 

• 500 ml / 2 cups milk

• 2oz/ 50g / 1/2 of stick butter

• 4 tbsp plain flour

• 100g / 1.5 cups grated sharp cheddar cheese 

• Sprinkle of shaved pecorino cheese

• 1/2 cup of sliced or grated mozzarella 

• Salt / pepper 

Method:

In a large pan of boiling water add the cauliflower florets to cook for 3 minutes until just slightly softened. Drain and leave to one side.

In the same pan you can make the white sauce, (tip - it’s better if it’s a heavy based pan)

Have the pan on a very low heat, add the butter and once melted add the flour.  Stir to combine into a thick paste.  Next add the milk a little at a time making sure you keep stirring quickly until all the milk has been absorbed into the paste, then add the next bit of milk and keep doing that until all the milk has been used up and you have a thick creamy sauce.  If you get lumps then just get a whisk out and whisk them out.  Add a tsp of salt and pinch of pepper to the sauce.

Stir the cauliflower into the sauce then pour into a baking dish.  Sprinkle the pecorino and mozzarella over the top, I added some chopped parsley thats optional, and also if you wanted a crush topping you can add some breadcrumbs. 

Pop into a preheated hot oven 400 F / 200 C  for 20 minutes or until the cheese on top is turning nice and golden.