Cauliflower cheese

Prep: 25 mins

Cook: 25 mins

A classic addition to your Christmas table

For the cauliflower:

1 large cauliflower, divided into florets

3tbsp butter

For the cheese sauce:

1 clove

1 bay leaf

1 small onion

600ml milk

25g butter

25g plain flour

200ml single cream

1tsp English mustard

250g mature cheddar cheese

1 pinch black pepper

1 pinch nutmeg, freshly grated

Pour some water in a pan with a pinch of salt and bring it to a boil. Blanch the cauliflower florets then drain them in a colander.

Stud the bay leaf with the clove and into the onion. Pour the milk in a saucepan then add the onion. Warm on low heat to let the c love and bay leaf infuse into the milk.

Put the butter in another saucepan and turn on the heat. When it’s melted, add the flour while stirring continuously. Cook on low heat for 3 to 4 minutes, still stirring. Pour in the milk gradually while stirring constantly until you have a smooth thick mixture. Cook for another 5 to 6 minutes.

Take out the onion then pour the cream in the saucepan. Add the mustard, 200g of grated cheddar cheese and give a good stir. Sprinkle with salt, black pepper and nutmeg.

Pre-heat the oven to 200°C. Take a small spoon of the cheese sauce and spread it on the bottom of a heat resistant dish. Place the cauliflower on top of the sauce then pour the remaining cheese sauce over the florets. Top with the rest of the grated cheese and bake until the cheese begins to bubble and turns golden.

Serves
4

Preparation Time
25 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Cheese, Vegetables

Recipe Type
Easy Recipes, Family Dinners, Side Dish, Vegetarian

Cuisine
English

Special Info
Egg free, Vegetarian

Level of Difficulty
Easy

You can replace the cheddar cheese with any type of cheese that melts, like Wensleydale, Lancashire or Stilton.