Cauliflower Cheese
Tender cauliflower under a thick cheese sauce with a golden, bubbling crust — a British classic for a side dish or a light supper.
Ingredients
- cauliflower1 head
- water2000 ml
- salt1 tsp
- butter40 g
- flour40 g
- milk500 ml
- mustard1 tsp
- cheddar180 g
- ground black pepper1 to taste
Instructions
Break the cauliflower into even florets. Bring 2 L of water with 1 tsp salt to a boil, add the cauliflower and cook for 5 minutes until almost tender but not falling apart. Drain well.
Preheat the oven to 200 °C. Grease a baking dish with a little of the butter and arrange the drained cauliflower in it.
For the sauce, melt the remaining butter in a saucepan over medium heat. Add the flour and stir for 1–2 minutes to form a smooth roux.
Gradually whisk in the milk, whisking constantly to avoid lumps. Bring the sauce to a gentle simmer and cook for about 2 minutes until it thickens. Remove from the heat and stir in the mustard, black pepper and 120 g of grated cheddar.
Pour the cheese sauce over the cauliflower, spreading it between the florets, and sprinkle with the remaining 60 g of cheddar.
Bake for 20 minutes at 200 °C, until the sauce is bubbling and the top is golden brown. Let it rest for 5 minutes and serve hot.
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