This Cauliflower Cheese recipe is a classic family favourite. Simple to make with a smooth, cheesy sauce to die for. Super delicious.
Pre heat the oven to 200 C/400 F/Gas Mark 6. Cut up your cauliflower into medium size pieces and place in salted water in a large saucepan. Bring to the boil and simmer until tender. About 5-7 minutes on my hob. take care to get this right.
Drain into a colander and fill the saucepan back up with very cold water and tip in some ice if you have it. Leave for 30 seconds and then drain again. Leave to drain for at least five minutes.
Place the cooked florets into your dish tightly and in one layer. Set aside.
Melt 50 grams/2 oz butter over a low heat and then add 50 grams/2 oz flour. Using a spatula mix the flour into the melted butter. Allow to cook for a minute.
Tip in the milk and use your whisk to break all the lumps from the roux down. They will all disperse into the milk. Allow the mixture to come up to a simmer and keep stirring as it thickens.
Once thickened add 200 grams/7 oz cheese and stir through until completely melted. The sauce will be velvety and gorgeous. Let it bubble away for five minutes. Keep stirring every so often to prevent the sauce burning on the bottom of the pan.
Pour over the cauliflower in the dish. Put in the oven and bake for about 30 minutes until bubbling and golden on top.
Apply To Vacant Face.
All Nutritional Info is approximate.