Cauliflower cheese

Cauliflower cheese

Such an easy dish, this. Takes no time to cook and livens up a tea time very easily – perfect to make a pork chop or chicken thigh a little bit more exciting. And saves on making a separate sauce.

Pop the oven on to 200 decC to get warm. Separate a cauliflower into florets and boil in salted water for about five minutes.

While it’s boiling, make some easy cheese sauce. It goes like this:

Using a teaspoon as if it were an ice scream scoop, scrape out a rough ball of butter and pop it into a small pan to melt. Whisking the butter, add a tablespoon of plain flour and whisk together for about a minute over a medium heat. Now add the still warm milk very gradually at first, whisking as you go. About half a pint of milk is about right. Let this come up to boiling while stirring and then turn the heat down. Add the cheese and stir until it melts through and the sauce is smooth and creamy. Add a scrape of nutmeg, black pepper and some chopped parsley – or don’t if you haven’t got them to hand, it’s fine without it. The whole process takes about 10 minutes.

Never fails me – it’s best with a really strong, mature cheese.

Pop the parboiled florets into an oven proof dish – good things to add at this stage are some of the green leaves from the cauli, a few broccoli florets or some diced crispy bacon. Pour over the cheese sauce.

Top the whole thing with breadcrumbs and more grated cheese. Panko breadcrumbs and parmesan give a really crispy toping.

Bake until golden brown – usually about 15 minutes.

Close up cauliflower cheese

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Categories: Leftovers, Speedy, Student, Uncategorized, Weekend, Winter


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