I just made and ate this cauliflower cheese for my lunch (market research purposes, of course) and it was GLORIOUS!
INGREDIENTS
1 large cauliflower cut into large florets (keep them big) and the leaves100g unsalted butter
100g plain flour
1 litre milk (whole, semi-skimmed, plant-based)
Good pinch of salt
Pinch of nutmeg
Pinch of coarse black pepper
1 Bay leaf
100g finely grated cheddar OR Red Leicester cheese OR Manchego
METHOD
Preheat oven to 190C fan / 210C.Bring cauliflower florets and leaves up to the boil in a large pan of water (add a good pinch of salt) and boil for around 5 minutes, drain FULLY, so that no excess water is left in the florets, then add to a small ovenproof dish.
Meanwhile, melt butter in a large saucepan on a medium heat, then add the flour and a keep whisking until it forms a smooth roux, for a couple of minutes before adding the milk a little at a time, plus the nutmeg, salt, coarse black pepper and bayleaf, whisking constantly.
When all the milk has been added and the sauce has thickened and starts to bubble a little, take off the heat, remove the bayleaf, stir in 2/3 of the cheese, pour the sauce over the cauliflower, sprinkle with remaining cheese and another pinch of coarse black pepper.
Bake on middle shelf for 50-60 mins or until bubbly, oozy and golden brown.
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