I’m feeling all patriotic as it’s St George’s Day on Saturday so I thought I’d share one of my all time family favourites. A classic and an absolute must have on every dinner tables sporting Roast Beef and Yorkshire Puddings. Today I am championing the classic British staple that is Cauliflower Cheese.
It has to be creamy, it has to be cheesy, it must have English mustard and it HAS to have a crunchy, crispy top!
PREP TIME 15 MINUTES: COOK TIME 40-50 MINUTES: SERVES 4-6
Oven temp 180oc
1 Large cauliflower
600mls whole milk
150g Mature Cheddar Cheese, Grated
2 tsp English mustard
1 egg yolk
Pinch ground nutmeg or 4-5 rasps
40g fresh bread crumbs
Salt and pepper
Place a large pan of water onto the stove and bring to the boil with a large pinch of salt.
Prepare the cauliflower by trimming off the outer leaves . Divide the cauliflower up into even large floret’s and place into the boiling water to cook for 5-6 minutes. Once cooked through, drain well and leave to one side while you cook the goat’s cheese sauce.
Melt the butter in a small sauce pan. When completely melted, add in the flour and stir well, using a wooden spoon for 1 minute. Once the paste is completely smooth, add in ¼ of the milk. Change to a whisk at this point and whisk well to remove all the lumps. When the mixture is boiling and starting to thicken, add in a little more milk. When you have used all the milk and the sauce is smooth and thick, turn off the heat and add in the cheese cheese, English mustard, nutmeg ad egg yolk. Season well with salt and black pepper.
Place the drained cauliflower back into the large sauce pan it was cooked in and pour over ½ of the cheese sauce. Coat gently and then arrange into an oven proof dish. Pour over the rest of the sauce and finish with the fresh bread crumbs.
Place into the oven for 35-40 until the top is crisp and golden brown. Serve with your favourite Sunday lunch or mid week supper.
TIP. This wonderful cheese sauce works perfectly with a whole host of different dishes and ingredients. Try it with Broccoli and crispy bacon, a quick sauce for pasta or with a lovely pancetta wrapped chicken breast. My personal favourite is in a butternut squash gratin with caramelised onions and rosemary…..a great alternative to the norm!!