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Cauliflower Cheese Recipe

Ingredients

How to make it

  • Begin by boiling the cauliflower florets in salted water for 5 minutes. Drain and refresh with cold water.
  • Make a white sauce: Melt the butter, then stir in the flour so you have a yellow paste (roux). Cook this paste gently for a couple of minutes. Remove from the heat and add the milk a little at a time, stirring well. If you add the milk a bit at a time you should avoid getting lumps. Bring the sauce to the boil and simmer until it has thickened.
  • Stir 100g of your cheese into the sauce. Stir in the chopped parsley. Check the seasoning.
  • Whizz up the bread slices in a food processor so you have breadcrumbs. Don't make the crumbs too fine, as you get a pleasing crunch from the slightly bigger bits.
  • Put the cauliflower in a baking dish, pour over the cheese sauce, sprinkle with the remaining 50g cheese, and top with a layer of breadcrumbs. Bake in an oven heated to 180c (gas mark 4) for 30-40 minutes, until it is golden and bubbly and crunchy on the top.
  • Serve with a green salad, or as an accompaniment to meat dishes.

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The Cook

lorenzo2004 Cardiff, GB

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