Recipe Index

Ingredients

• 1 head cauliflower, broken into large florets
• 1½oz butter
• 1½oz plain flour (gluten-free plain flour also works)
• 14fl oz milk
• 1 tsp English mustard
• 3½oz mature cheddar, grated
• salt and freshly ground black pepper

Method

1. Heat the oven to 375°F before the cauliflower cheese goes anywhere near it.
2. Wash the cauliflower, break it into large florets and boil them in a large pan of salted water for 3 to 5 minutes until almost tender but still fairly firm, then tip them into a colander to drain.
3. Melt the 1½ oz of butter in a heavy-based saucepan, stir in the plain flour and cook the roux over gentle heat for 1 minute.
4. Take the flour pan off the heat and add the 1¾ cups of milk a little at a time, stirring well after each addition so the cauliflower cheese sauce stays smooth.
5. Return the sauce to medium heat, bring it to the boil while stirring constantly and simmer it for 2 minutes.
6. Off the heat, stir the English mustard and two thirds of the grated mature cheddar into the sauce until the cheddar melts, then season it with salt and freshly ground black pepper.
7. Arrange the drained cauliflower florets in an ovenproof baking dish, pour the cheddar sauce over them until every floret is covered and scatter the remaining cheddar across the top.
8. Bake the cauliflower cheese for 25 to 30 minutes until its surface is golden brown and the sauce bubbles at the edges of the dish.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data