We all love cauliflower cheese, well actually I don't due to a deep seeded hate of cheese, but my husband really is fond of it and rarely gets to have it so when I do make it for him I know it has to be special... so here is my recipe which will have you falling in love with cauliflower cheese all over again.
By roasting the cauliflower instead of boiling it you intensify the flavour rather then wash it away, and it takes the same amount of time so no difference there. Another great reason to roast it is because you add texture, the cauliflower florets will be nice and tender with caramelised edges, no mushy watery cauliflower in this recipe.
Serves 4 (as a side)
Prep time 10 mins
Cook time 30 mins
1 small cauliflower cut in to florets (that provides enough florets for 4 people)
Olive oil
Salt and Pepper for seasoning (I like to use 4 or 5 cracks of each from a grinder)
50g of butter
55g plain flower
500ml warm milk (by warming it it will help it to mix in with the butter and flour easier)
1tsp Dijon mustard
1tsp ground nutmeg
100g mature grated cheddar
A bit more salt and pepper
Pre heat the oven to 160c
Toss the cauliflower florets in 2tbsp of olive oil and then place on a non stick baking tray (if you don't have a non stick pan line a normal one with foil to make sure it doesn't stick) season with salt and pepper and pop it in the oven for 15 mins, checking once half way through and turning.
While the cauliflower is roasting we'll make a start on the cheese sauce.
In a sauce pan add melt the butter over a medium heat.
Once melted add in the plain flour and cook off gently, stirring occasionally for about 5mins until golden in colour, this will ensure that your sauce doesn't take floury and claggy.
(POLITE REMINDER TO CHECK YOUR CAULIFLOWER)
Now add the milk about 100ml at a time, whisking well after each addition, it will look really thick to begin with but it should reach the desire constancy by the final addition. We're looking for a thick and velvety consistency that will coat the back of a spoon. You can always whisk in a bit more milk if its to thick.
Once the sauce reaches the right consistency add in the dijon, nutmeg and grated cheese and whisk until smooth, you can have a taste at this point and add more cheese if you prefer and salt and pepper, but remember when adding salt and pepper to your taste that the cauliflower already has some seasoning on so don't over do it.
Now once your cauliflower is nicely roasted and you're happy with your cheese sauce turn the grill on to medium high and place the florets in a grill proof roasting dish and pour over your lovely cheese sauce, leaving a few bits of cauliflower poking out to get even more caramelised.
Pop it under the grill for 10 mins keeping an eye on it, we want it bubbling and browned but not burnt.
Once its grilled you can let it cool and keep it for later, just pop it in the oven to reheat.
You can add any cheese you like, but I prefer to use cheddar because it doesn't over power the lovely cauliflower.
I like to sprinkle with a little dried parsley after I've grilled it.
