Cauliflower cheese is a winning dish all year round.
Whether it’s as an accompaniment to a roast dinner, as a side with steak or just on its own on a chilly winter evening. People are even putting it on toast as an alternative to avocado.
You can also liven it up with extras such as caramelised onions on top or mushrooms in the sauce, to give it an extra dimension.
The possibilities are endless.
However, a good sauce is the most important part of a cauliflower cheese, as it’s responsible for tying the dish together.
One way to go about it is to make a roux (pronounced ‘roo’) – which is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces.
After this roux is made, slowly add hot milk, bit by bit – as this will help stop any lumps forming and ensure the sauce thickens.
It’s also a good idea to thoroughly drain the cauliflower pieces before adding them to the sauce, so stop any excess water thinning it out.
If all this cheesy chat has whet your appetite, you can find a full recipe for the dish below…
Quick cauliflower cheese recipe
From Paul Ainsworth
- 2 large cauliflowers
- 250g butter
- 250g plain flour
- 2L whole milk
- 10g Dijon mustard
- 10g wholegrain mustard
- 10g English mustard
- 10g Worcestershire sauce
- Salt to taste
- ¼ whole nutmeg finely grated
- 500g cheddar finely grated
- 200g parmesan finely grated
- ¼ bunch rosemary
- ¼ bunch thyme
- ½ head garlic
1. Preheat oven to 180 degrees C.
2. Start by bringing a large pan of heavily seasoned water up to the boil.
3. In a separate pan heat up the milk gently with the nutmeg, rosemary and thyme, and infuse for ten minutes.
4. Meanwhile melt the butter in another pan. Once the butter has melted add the flour. The flour will form a ball and look like wet sand.
6. Cook the flour and butter on a gentle low heat for five minutes to cook out the flour.
7. Pass the milk through a sieve and slowly add to the butter and flour mix, a large ladleful at a time.
8. Once all the milk has all been added and incorporated into the sauce add the cheese, mustards and the Worcestershire sauce.
9. Once all the cheese is melted, taste and season.
10. Cut the cauliflower into florets, place into the boiling seasoned water and cook until soft, for roughly five minutes.
11. Drain the cauliflower, place into an ovenproof dish, pour cheese sauce over and bake for 45 minutes until golden brown.
Credit: Original article published here.