Thursday, December 6, 2012

Cauliflower Cheese

Cauliflower Cheese for dinner tonight, served with a healthy Jacket Potato and some lovely grilled bacon.


This recipe is a real British classic! A dish of freshly steamed or boiled cauliflower, covered with a creamy, cheesey sauce. It's a great side dish or a substantial vegetarian meal.

This sauce is traditionally made with a mature English cheddar cheese, but would be just as delicious with Jarslberg or Gruyere.

You can add broccoli  to the cauliflower, or for an inexpensive meat-free meal, add some cooked pasta 

Cauliflower Cheese

1 head cauliflower
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
1 1/2 cups grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the cauliflower into florets. Cook in salted boiling water until tender. Drain.
  • Melt the butter in a medium saucepan, add the flour and cook for 1 - 2 minutes, stirring constantly, making sure the roux does not brown.
  • Remove from heat and with whisk add the milk gradually, to make a smooth, lump free sauce.
  • Return to medium heat and bring to the boil, whisking until the sauce is thick enough to coat the back of the wooden spoon.
  • Remove from heat, add the mustard, 1 cup grated cheese and salt and pepper to taste.
  • Place cooked cauliflower in a shallow baking dish, pour cheese sauce over to coat the florets and sprinkle with remaining cheese.
  • Bake in the oven for 15-20 minutes or until the cheese is melted and golden brown
  • Serve hot
Love and Hugs
Phoebe x





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