You can't beat a cauliflower cheese for me and this one is pretty epic, a few simple little twists to help elevate the mighty cauliflower. There is absolutely no waste in this recipe as the whole cauliflower is used! Serve alongside your favourite greens.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
cauliflower 2 (chopped)
butter 80 g
plain flour 80 g
garlic cloves 6 (crushed)
mild cheddar cheese 200 g (grated)
milk 500 ml
bay leaf 2
Dijon mustard 2 tsp
Method
Preheat the oven & roast the cauliflower
Preheat the oven to 200°C/180°C fan.
Chop the cauliflower, keeping the large florets intact. Chop the leaves and stems into smaller pieces.
Place the cauliflower onto a baking tray, drizzle with oil, season with salt and roast for 20 minutes.
Make the bechamel sauce
Peel and crush the garlic, grate the cheddar.
Place the milk into a saucepan, add the bay leaf and leave to infuse over a medium heat, for a few minutes. Then remove the bay leaf, before using the milk.
Melt the butter in a saucepan over a medium heat. Stir the flour and crushed garlic into the melted butter and cook for 1-2 minutes.
Gradually pour in the milk, stirring continuously to prevent lumps forming.
Add the cheddar, mustard and season to taste with salt and pepper.
Cook the cauliflower cheese and plate up
Place the roasted cauliflower into an oven proof dish, pour over the bechamel sauce and bake for 10 minutes until it’s golden and bubbling.
