Traditional Cauliflower Cheese
My recipe for Traditional Cauliflower Cheese is a winner – rich extra cheesy sauce covers freshly cooked cauliflower florets which is then baked until bubbling and golden brown.This classic British dish is one I grew up with, and was a welcome family supper dish when times were hard and meat was expensive. Traditional Cauliflower Cheese not only makes a fabulous one tray meal when served with salad or crusty bread, but it's also a delectable accompaniment to roast dinners, or for Thanksgiving and Christmas lunch.
Servings: 4 as a main meal, 6 to 8 as a side dish
Ingredients
- 1 large cauliflower trimmed and broken into florets (about 1 lb / 450g to 500g in weight)
- salt for boiling cauliflower
- 2 Tbsp (25g) unsalted butter (¼ stick)
- 6 Tbsp (~⅓ cup) (50g) all-purpose flour
- 1 tsp dry English mustard
- 2½ cups (600ml) whole milk
- 9 oz (250g) extra mature Cheddar cheese (Use a strong cheese such as vintage or extra mature Cheddar, Comte, or any good local melting cheese.)
- salt and pepper to taste
Instructions
- Pre-heat oven to 225℃ / 450°F.
- Place the cauliflower florets into a large pan of salted, boiling water and cook until JUST tender for 10 to 15 minutes.Drain and spoon the florets into an oven proof dish, such as a Pyrex dish. Add the milk, flour and butter to a saucepan. Beat together over a medium heat with a wire whisk continuously until the sauce thickens and is smooth. Allow to simmer for a further 2 minutes.
- Add three-quarters of the grated cheese, mustard and the seasoning.Cook for further minute stirring well. Pour the sauce over the cauliflower.
- Sprinkle the remaining Cheddar over the top. Place under a hot grill until golden brown, OR, bake in a pre-heated oven for about 15 to 25 minutes until golden brown and bubbling.
- Serve immediately with crusty bread and/or a side salad.
Notes
If you are wanting to get ahead for Christmas or Thanksgiving, then this freezes well before baking. Just defrost overnight and then bake as the recipe suggests.
