Cauliflower Cheese

 

If we want to elevate our Sunday Roast we always add a cauliflower cheese. 

Ingredients
serves 6 (as a side)

1 large head cauliflower
75g butter
600ml milk
60g plain flour
180g smoked cheddar cheese, grated
2 tsp Dijon mustard
salt
pepper

Method

Preheat the oven to 180C

Break the cauliflower up into florets as equal in size as possible and place in a large pan of salted water. 

Bring to the boil and continue to boil for 3 - 5  minutes, until the cauliflower is almost tender, but still fairly firm. (The smaller florets will cook quicker)

Next, in a heavy-based sauce pan melt the butter on a medium temperature then stir in the flour. 

Continue to cook, stirring well, adding the milk, a little at a time.  Stir in between pours. Incorporate the milk before adding any more. 

Once all the milk has been added bring the bechamel to a boil, constantly stirring to stop the mixture from catching. Simmer for a few minutes until the sauce thickens nicely. 

Remove from the heat and add 140g of the cheese and the mustard. 

Put the cauliflower in a baking dish.  Pour over the sauce, and add the remaining cheese over the top.

Bake for 30 minutes, until the top is has coloured and the sauce is bubbling.