We love cauliflower cheese in this family – FACT!
This blog is now months and months old and we have never really discussed our love of said dish! Its fabulous as a lunch, as a side dish and of course as part of a roast. Now of course we’d love to be able to say this is an original recipe we invented but…….. we can’t 😦
So…… we thought we’d share how we make it in the hope that other seasoned cauliflower cheese makers will share their tips and recipes.
Prepare the desired amount. We like to leave ours in fairly big chunks and do a whole small to medium cauliflower. Steam this for about 10 minutes until it starts to go tender!
Meanwhile take about 50 grams of butter and heat it in a pan, add a 1/4 garlic clove and about 50 grams of plain flour. Stir the butter, garlic and flour until the butter has melted and the flour is incorporated. Add a good pinch of salt and a good teaspoon of mustard and stir again.
Lower the heat and add 3/4 pint of milk and stir like there’s no tomorrow.
This should give you a smooth yet runny sauce. Continue to heat and stir for about 3 minutes, the sauce will go thicker but keep stirring so it stays runny.
Add a generous amount of cheese – we would guestimate we use about 100 grams in total (including cheese sprinkled on the top) and stir until melted.
Put the cauliflower in an ovenproof dish and pour over the lovely sauce.
Perfecto! Come on then folks it’s time to showcase your cauliflower cheese secrets!