Cauliflower Cheese

A great comfort food side dish that works equally well as a vegetarian main course.

Good with any roast meat, grilled bacon or sausages.

Leftovers can be refrigerated for up to 1 day and reheated in an oven preheated to 180°C (350°F/Gas 4), covered with foil, shiny-side down.

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Instructions

  1. 1

    Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes, or until just tender. Drain well and rinse with cold water to stop the cooking. Arrange the florets in an ovenproof serving dish.


  2. 2

    Preheat the grill on its highest setting. To make the cheese sauce, melt the butter in a pan over a low heat, add the flour and mustard powder, and stir to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, add the milk, and stir constantly until smooth. Return to the heat and bring slowly to the boil, then reduce the heat and simmer to thicken for 1–2 minutes. Remove the pan from the heat and stir in three-quarters of the cheese until melted. Season to taste with salt and pepper, then pour the sauce over the florets.


  3. 3

    Toss the remaining cheese with the breadcrumbs and sprinkle over the florets. Place the dish under the grill for 10 minutes, or until the sauce bubbles and the top is golden. Serve hot from the dish.


Ingredients

  • 1 cauliflower, head, outer leaves removed, separated into large florets
  • 1 pinch salt
  • 1 pinch black pepper , freshly ground
  • 100g breadcrumbs, fresh
  • 30g butter, diced
  • 3 tbsp plain white flour
  • 1½ tsp mustard, powder
  • 450ml milk
  • 125g mature cheddar cheese , grated

Serves 6

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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