Cauliflower Cheese
by melizcooks
side
Ingredients
produce
- 1bay leaf
- 1cauliflower(cut into large florets)
dairy
- 100 gCheddar cheese(finely grated)
- 100 gunsalted butter
- 1 litremilk
pantry staple
- black pepper(pinch, coarse)
- salt(good pinch)
- 100 gplain flour
- nutmeg(pinch)
Instructions
- Preheat oven to 190C fan / 210C.
- Bring cauliflower florets and leaves up to the boil in a large pan of water (add a good pinch of salt) and boil for around 5 minutes, drain fully, so that no excess water is left in the florets, then add to a small ovenproof dish.
- Meanwhile, melt butter in a large saucepan on a medium heat, then add the flour and keep whisking until it forms a smooth roux, for a couple of minutes before adding the milk a little at a time, plus the nutmeg, salt, coarse black pepper, and bayleaf, whisking constantly.
- When all the milk has been added and the sauce has thickened and starts to bubble a little, take off the heat, remove the bayleaf, stir in 2/3 of the cheese, pour the sauce over the cauliflower, sprinkle with remaining cheese and another pinch of coarse black pepper.
- Bake on middle shelf for 50-60 mins or until bubbly, oozy and golden brown.