Cauliflower cheese
Author: Martin Charlton
Ingredients
- 1 large cauliflower, cut into florets
- For the sauce:
- 500ml milk
- 2 bay leaves
- few peppercorns
- 25g butter
- 25g flour
- Pinch of mustard powder or ½ tsp of mustard
- 100g mature cheddar
- salt and freshly ground black pepper
Method
- Preheat the oven to 180C/Gas 4.
- Bring a large saucepan of salted water to the boil.
- Add the cauliflower and cook until tender.
- Drain and put in a large ovenproof dish.
- For the sauce, pour the milk into a saucepan and add the bay leaves and peppercorns.
- Bring almost to the boil then remove from the heat and set aside.
- In a separate saucepan, melt the butter.
- Stir in the flour and mustard powder.
- Beat until smooth then cook out until it reaches a sandy texture.
- Strain the milk and gradually add it to the pan.
- Beat until smooth before adding more milk.
- As the mixture loosens you can add the milk in larger quantities until it is all added.
- Add 75g of the cheese and stir until melted.
- Season.
- Pour the sauce over the cauliflower and sprinkle with the rest of the cheese.
- Bake for 30 mins, or until the top is golden and bubbling.
