Nutrition per portion
Cauliflower cheese is a rich, creamy and indulgent dish with two types of cheese in it. Comfort food at its finest!
Cauliflower cheese is a roast dinner staple that’s great at Christmas too! This recipe uses two different types of cheese for an extra indulgent recipe that’s sure to put a smile on anyone’s face.
Cauliflower cheese couldn’t be easier to make, and although it may have a few steps to it, it really is very simple. If you’ve never made it before, you’ll find after the first time you’ll be making it time and time again.
How to make Cauliflower Cheese:
- 1 medium cauliflower, broken into large florets
- Couple of bay leaves, optional
- 4 rashers British unsmoked back bacon or 12 sunblush tomatoes
- 2tbsp breadcrumbs
- 10g vintage Cheddar, grated
- 10g Parmesan, grated
- For the sauce:
- 50g butter
- 40g plain flour
- 500ml semi-skimmed milk
- 35g grated mature Cheddar
- 35g grated Parmesan
- 1tsp mustard powder
- good pinch cayenne pepper
Put the cauliflower on to steam – if you boil it, it becomes really soggy and reminiscent of school dinners. It needs around 6-8 minutes. Tuck in a couple of bay leaves, which will really prevent kitchen smells here, and set aside. Grill the bacon, if using, until nicely crisp, then set aside.
Now make the sauce. Melt the butter, add the flour and cook through for a couple of minutes. Add the milk gradually, using a whisk to blend. Let it thicken then add the cheese, mustard and cayenne, and season.
Preheat the grill. Put the cauliflower into heatproof dishes, and pour over the sauce. Scatter over the bacon (just break it up with your fingers) and/or the tomatoes and the breadcrumbs. Add the remaining cheese then placed under the grill until browned, bubbling and heated through.