Lucy’s Cauliflower Cheese
What better way to enjoy vegetables than to bung in a load of creamy cheesy goodness eh! A perfect accompaniment to a Sunday roast, or just on it’s own, this is home comfort in a dish.
Pair me with: Mâcon-la-Roche-Vineuse, Bauduc Bordeaux Supèrieur, James Bryant Hill Estate Pinot Noir, Cote Du Rhone La Presidente
Suitable for Vegetarians
- 1 large cauliflower chopped into florets (I like to break off a few leaves and use them too)
- 500ml milk
- 4 tbsp flour
- 50g butter
- 100g strong cheddar, grated
- 1 Garlic clove, chopped
- 1 teaspoon of Mustard (English or Dijon)
- 2-3 tbsp breadcrumbs
- Firstly, bring a large saucepan of water to the boil and add your chopped cauliflower. Boil for about 5 minutes, best to leave a little al dente, no one wants a soggy cauliflower!
- Drain the cauliflower and put aside in a roasting dish, pre heat oven to 220C/200C (fan)/gas 7
- Put the sauce pan back on the heat and add the milk, butter, garlic and mustard, then slowly add the flour
- Now whisk, whisk, whisk! As the butter melts the flour should start to cook out and thicken the sauce, whisk for about 2 minutes until it’s nice and thick with no lumps.
- Take off the heat and stir in most of the cheese, then pour over the cauliflower.
- Scatter over the remaining cheese and breadcrumbs
- Cook for about 20-25 minutes until bubbling and golden