Wednesday, 21 September 2011

Cauliflower Cheese

Generally cauliflower cheese is made with pieces of cauliflower. However I think it's a shame to chop up the wonderful dome shape of the cauliflower so prefer to keep it whole until serving it.


  • One whole cauliflower, green leaves removed and washed
  • 600ml milk
  • 3 tbsp plain flour
  • 1 tsp dried mustard
  • 200g coarsely grated cheese
  • 50g finely grated cheese
  • 25g breadcrumbs


  1. Steam the cauliflower in a steamer for 15 to 20 minutes. Test the stalk at the bottom has started to go soft before removing it from the steamer.
  2. Add the milk, flour and mustard to a cool saucepan and bring to a simmer, stirring constantly with a whisk to stop it sticking or burning.
  3. Simmer and stir the milk and flour mixture until it thickens into a white sauce.
  4. Pre-heat the grill on high.
  5. Stir the coarsely grated cheese into the white sauce and remove from the heat.
  6. Place the cauliflower in a large ovenproof dish with the stalk side up. Pour a bit of sauce into the spaces between the stalks and then turn over so the dome of the cauliflower is face up.
  7. Pour the rest of the cheese sauce over the top of the cauliflower.
  8. Mix the finely grated cheese and breadcrumbs on a plate and then sprinkle over the top of the cauliflower.
  9. Place under the grill for 5 minutes or until the top is nicely toasted (but not burnt!).
  10. Serve on it's own or with baked potatoes. The cauliflower goes especially well with some ketchup or english mustard as condiments.
Serves 2 to 3.

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