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

 

Serves four

Suitable for Vegetarians

Ingredients

  • 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

Method

  1. 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!
  2. Drain the cauliflower and put aside in a roasting dish, pre heat oven to 220C/200C (fan)/gas 7
  3. Put the sauce pan back on the heat and add the milk, butter, garlic and mustard, then slowly add the flour
  4. 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.
  5. Take off the heat and stir in most of the cheese, then pour over the cauliflower.
  6. Scatter over the remaining cheese and breadcrumbs
  7. Cook for about 20-25 minutes until bubbling and golden