I love Cauliflower Cheese! So simple, yet so tasty!
But, is this a side dish or a main course? Its one of the few dishes that I would happily have as either – and is easy enough to do for me to bother as part of a wider meal. You can use any cheese, but use a ‘relatively hard’ cheese as the staple and others for the particular flavour you would like. (For example cheddar, mozzarella and parmesan).
- 25g butter
- 1 onion, diced
- 25g plain flour
- 1 tsp. salt
- 1 cauliflower, cut into large florets, or halved
- 300ml milk
- 1250 cheddar cheese (or, for example, 1/2 cheddar plus 1/2 your favourite)
- 1-2 tsp Dijon mustard (according to taste)
- ½ tsp. nutmeg
- ½ tsp. Salt
- ½ tsp. Pepper
- 1 tbsp. breadcrumbs
- Preheat an oven to 200C/400F.
- Heat the butter in a saucepan and add the onion. Cook for 3-4 minutes, or until translucent.
- Then, add the flour, stir together and take off the heat.
- Meanwhile, bring to the boil a large pan of water and the salt.
- Add the cauliflower, return to the boil and cook for ~2 minutes, so it’s still firm. Drain.
- Next, add a little milk to the onions and flour. Beat until it is smooth.
- Return to the heat, then add the rest; stirring until smooth. (It should be a thick sauce.)
- Then remove from the heat and stir in 1/2 the cheese, plus the mustard and nutmeg.
- Taste, season, taste, season.
- Place the the cauliflower in a wide, ovenproof baking dish pour over the sauce.
- Mix the remaining cheese and breadcrumbs, and sprinkle over the top
- Finally, place in the oven for 20-25 minutes until it is golden on top.