|Cauliflower Cheese |
This recipe is in both Metric and Imperial Weights. I have posted a conversion chart on my blog for those of you who prefer to work in cups and spoons.
A medium sized Cauliflower, around a pound or so in weight, leaves removed, the centre stem taken out but left whole.
Steam this for 10 minutes only and leave to one side while you make the sauce. If you decide to boil the cauliflower instead do so for around 7 minutes max & please ensure that it is thoroughly drained otherwise you could end up with a very watery cauliflower cheese.
Heat the oven to 230c/450f gas 8
The Cheese sauce,
3oz/ 80g of butter
1 heaped teaspoon of Mustard powder (I use Colmans) if you haven't got this then 1 large tsp prepared English mustard will be fine.
1 pt semi-skimmed milk just brought to the boil
4oz/ 120g strong cheddar cheese grated for the sauce
2oz/ 55g strong cheddar to sprinkle over the top
salt & white pepper to season
To make the sauce
Melt the butter in a large pan
add the flour & mustard powder and beat together
Cook for a minute and then slowly add the milk a bit at a time beating well between each addition before adding more.
When all the milk has been incorporated, simmer the sauce for around 5 minutes to cook the flour through.
Add the cheese and beat again, just cook for a minute or two, season to taste.
The sauce should be thick & glossy to coat the cauliflower and not at all runny.
If it's too solid just add a drop more milk
You can either split the cauliflower into florets at this stage or leave it whole as I have done.
Place in an ovenproof dish.
Pour over the sauce
Sprinkle over the reserved 2oz of cheese
Bake in a very hot oven for around 15 minutes or until the cheese is golden and the sauce bubbling hot.