Cauliflower Cheese

Name: Cauliflower Cheese
Total time: 3000 s
Yield: 8 people
Cuisine: British
Ingredients: 1 large head cauliflower; 1 pint semi skimmed milk; 200 g mature chedder; 100 g butter; 150 g plain flour; 1 clove garlic; 1 1/2 tsp whole grain mustard; 2 good dash worcestershire sauce; 2 handful breadcrumbs; Seasoning (salt and black pepper)

Kipp Clark @kipplidge

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Ingredients

50 minutes

8 people

1large head cauliflower
1 pintsemi skimmed milk
200 gmature chedder
100 gbutter
150 gplain flour
1 clovegarlic
1 1/2 tspwhole grain mustard
2good dash worcestershire sauce
2 handfulbreadcrumbs
Seasoning (salt and black pepper)

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Steps

50 minutes

1

Weigh ingredients and boil the kettle. Remove leaf/stalk centre from cauliflower, cut into desired size chunks (i.e. roughly 2 inch florets) & wash the floretes.
2

Boil in salted water for 8 minutes, or cooked al dente, then drain. Grate the cheese. Mix the milk with the mustard, worcestershire sauce and seasoning (to taste).
3

Finely chop the garlic and gently fry it in the butter for 1 minute (in a non stick saucepan). Stir in the flour and cook for 2 minutes to form a roux.
4

Turn off the heat and stir in the milk mixture a little at a time, stirring constantly, to form a paste.
5

When all the milk has been added turn on the heat and bring to boil, then simmer for 2 mins (stirring constantly) until thickened.
6

Turn off the heat and stir in 3/4 of the cheese.
7

Put the cooked cauliflower in a baking dish & top with the cheese sauce. Sprinkle the remaining cheese and breadcrumbs over the top.
8

Preheat oven when cooking (at 200C). Bake in the oven for 30 minutes, until browned on top.