Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.
Ingredients
- 1 large cauliflower
- 200 g cherry tomatoes halved
- 3 tbsps stale breadcrumbs
- 30 g Parmesan cheese freshly grated
For the Sauce:
- 50 g butter
- 3 tbsps plain flour
- 1 tsp English Mustard powder
- 550 ml whole milk
- 75 g Extra mature Cheddar cheese grated
- 50 g good blue cheese e.g. Oxford Blue or Stitchelton
- 1 tbsp chipotles en adobo or 1-2 tsp hot smoked paprika
- a slight grating nutmeg
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6.
- Separate ther cauliflower into medium sized florets and cut up the stalk into roughly similar sized pieces. Cook in lightly salted boiling water for 4-5 minutes until just tender but still with some bite. Transfer to a sieve and drain thoroughly.
- To make the sauce heat the butter in a non stick pan and, when foaming, stir in the flour and mustard powder and season with salt and pepper. Stir over a medium heat for a few minutes, then gradually add the milk, a little at a time and whisk or beat with a non stick whisk or a wooden spoon to get a smooth creamy sauce.
- Stir in the cheeses, chipotles in adobo and nutmeg and remove from the heat. Check seasoning.
- Put the cauliflower in a shallow gratin dish and scatter with the tomato halves. Pour over the cheese sauce and scatter with the breadcrumbs and Parmesan cheese.
- Bake at the top of the oven for 20-25 minutes until golden and bubbling. SErve immediately with slices of buttured brown bread.
Share this Recipe
Powered byWP Ultimate Recipe