Recipe

Cauliflower Cheese Recipe

	Lorenzo2004 / All my dishes 2 years, 1 month ago I've put this down as a main dish, but it's also a lovely side dish for all sorts of meaty main meals. You can play around with the variety of cheese to suit your own tastes, but I think it shouldn't be too strong otherwise you lose all the cauliflo... More Prep:10m Cook:50m Servings:4	Lorenzo2004
	cauliflower cheese

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Ingredients

2 medium cauliflowers, outer leaves removed and broken up into florets (small pieces)

3 cups (1.5 pints) full cream milk

5oz (150g) Caerphilly cheese (or your favourite alternative. Aim for something like a cheddar, not too strong), grated

2 slices of slightly stale white bread, crusts removed

1oz (30g) butter

1oz (30g) plain/general purpose flour

1 tablespoon (10g) fresh parsley, chopped

Directions

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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