Cauliflower Cheese

Cauliflower cheese is delicious alongside a roast but also a great midweek meal with chicken or fish. The basic cheese sauce can be used as a base for Macaroni Cheese too...

Serves 6 as accompaniment to a roast 4 if alongside fish or chicken

Pre-heat oven to 190c or 170 fan

Prep time: 15 mins

Bake time: 25 mins

Equipment

Knife and chopping board

Baking dish

Lidded pan

 

non stick pan

wooden spoon

Grater

Ingredients 

1 large cauliflower

2 oz (50g) butter

1 1/2 oz plain flour

1/2 pint (300ml) milk

5 oz red leicester cheese, grated

1/2 teaspoon dijon mustard

Salt and pepper to season

 

Method

Boil the kettle. Chop out the cauliflower core and discard along with leaves. Break up the cauliflower into florets. 

Place the florets into the pan and cook in boiling salted water for 5 mins. **save 1/4 pint  of the cooking liquid** when you drain them.

Meanwhile begin to make the sauce. Melt the butter in a non stick pan. Stir in the flour and cook together over a medium heat for a minute stirring all the time.

Add the milk a little at a time still stirring well, allowing the sauce to thicken a little in-between. Keep stirring all the time. 

Add the 1/4 pint cauliflower water and continue to stir. once you have a smooth sauce add 4 oz of the grated cheese reserving some for the topping. 

Add the mustard and season with salt and pepper.

Arrange the florets in the baking dish and pour over the sauce, topping with the remaining cheese.

Place in the oven for 25 mins until browned.

Enjoy!