Cauliflower Cheese
By Groceree
Cauliflower cooked only until just tender, drained properly so no water leaks, baked under a mustard-sharpened cheddar sauce until the top blisters brown.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
cauliflower1 large head
butter50 g
plain flour50 g
milk600 ml
mature cheddar cheese200 g
English mustard2 tsp
nutmeg¼ tsp
breadcrumbs (optional)30 g
salt
black pepper
Instructions
- 01
Heat the oven to 200°C. Break the into large florets and boil them in salted water for 4 to 5 minutes, until only just tender with some bite left.
- 02
Drain it thoroughly and let it steam dry in the colander for 10 minutes. Wet leaks water into the sauce and makes it thin and grey. Meanwhile, grate the cheddar.
- 03
Warm the in a small pan. Melt the , stir in the and cook for 2 minutes, then whisk in the warm and simmer for 5 minutes until thick.
- 04
Take off the heat and stir in three quarters of the grated with the , and freshly ground , then grate in the .
- 05
Arrange the in a baking dish and pour the sauce over.
- 06
Scatter with the remaining and the .
- 07
Bake at 200°C for 20 to 25 minutes, until blistered and bubbling.
Notes
- Dry the cauliflower properly after boiling. It is the single thing that decides whether the sauce stays thick.
- Mustard does not make it taste of mustard. It sharpens the cheese so it tastes more of cheddar.
- Under-cook the cauliflower. It keeps softening in the oven.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 14 g
- Carbs
- 16 g
- Fat
- 22 g
Estimated from the ingredients.
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