Cauliflower cheese has to be one of the most popular comfort foods and cauliflowers are incredibly cheap right at this time of year. It’s a perfect side with Sunday dinner or served with salty gammon steaks or roasted salmon. Vegetables smothered in cheese have a better chance of being tried by my veggie-hater so it’s worth trying if you have a picky eater. I have three essentials for a cauliflower cheese:
- A hard, red cheese like Red Leicester or Double Gloucester for the sauce
- The cauliflower needs to have some bite not be a soggy mush
- Some leaves included with roasted edges
Serves 2 Adults and 2 Kids
1 large cauliflower head
75g Red Leicester
30g unsalted butter
35g plain flour
375ml semi-skimmed milk
salt for boiling the cauliflower
- Cut the cauliflower into medium to large sized florets and keep any undamaged leaves. Put a large pan of salted water on a medium high heat to boil.
- Once it’s boiling blanch the cauliflower florets for 4 minutes (adding the leaves for the last minute) then drain and place the florets and leaves in a small roasting dish and grind over with black pepper.
- Melt the butter in a small milk pan over a medium heat then add the flour and whisk to combine. Gradually, but constantly, add the milk whilst whisking until you have a smooth sauce.
- Grate the cheese then add to the sauce and stir until it melts completely into the sauce. Taste the sauce and adjust the seasoning with the sea salt as necessary.
- Pour the sauce over the cauliflower and place in a 220°C (200°C Fan) oven for 15 minutes. If you want a browner top pop it under the grill for a few minutes.