Sunday, September 30, 2012

Cauliflower Cheese

I think it was Rick Stein who said that Cauliflower Cheese is one of the dishes that gave British food a bad name, and he is right, so often it is overcooked with a dreadful sauce. Cooked properly so that it is slightly al dente with some Green leaves and a splendid Cheddar Cheese sauce it is what can be brilliant about British Food.
Nursery food, filled with childhood memories it is delicious I had this as a Supper dish last night, the rest I will use with Sunday Lunch.

Start by buying a large Cauliflower as fresh as you can get with white florets and beautiful green leaves

Take out the core and cut into rough quarters, then break them down a little more but please use the leaves too. Simply bring a pot of salted water to the boil, place the cauliflower in and cook for exactly 8 minutes with the lid on and add to a dish.

I had made beforehand the Cheese Sauce, take half an Onion stud it with cloves and a Bay leaf and some peppercorns and about a pint of full fat Milk, bring it to the boil take it off the heat and let the flavours infuse for about twenty minutes. Pour into a jug through a sieve and discard Onion bay and peppercorn, grate a little nutmeg into it

In a saucepan add a large knob of butter gently melt it and add a tbsp of plain Flour and a Teaspoon of Mustard powder and cook it gently into a roux.

Add the milk a little at a time using a pointed spoon, then a whisk. Add some grated Cheddar Cheese about a good handful and stir it in.

Now pour over your Cauliflower top with a little extra grated Cheese and put under the hottest Grill for a few minutes until it is bubbling and browned on top. Truly Delicious


  1. I am going to pop out to the produce market in a bit and look for a nice cauliflower. I really want to make this, it looks delicious. I will let you know how it turns out. The studded onion is an added bonus, I love that.

  2. It is Delicious, just don't over cook it, these times worked perfectly, and be sure your Grill is preheated to max

  3. I do like a mixture of cheeses with mine as I sometimes find just cheddar a little too cloying. But it is still one of my favourite side dishes.


  4. Looks delicious. I like it as it's so easy to make. I wasn't aware you could use tha cabbage leaves....

  5. Going to do this tonight to go with my slow cooked gammon, but don't have cauliflower so will experiment with broccoli... Wish me luck.

  6. Try it with about half a finely chopped scotch bonnet chilli when making the roux, instead of, or as well as, the mustard powder.

  7. Boy does that sound good! I am going to have to make this as soon as the weather cools down a bit here in North Carolina!