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Cauliflower Cheese

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Preparation info
  • Serves

    4—6

    • Difficulty

      Easy

Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is one of my all-time favourite dishes. It’s great comfort food — perfect for family meals and TV suppers. Heads of cauliflower come in various sizes, some with more leaves than others. I prefer to keep and use the leaves in a dish like this - they taste great and give a bit of colour, so there’s no point in wasting them.

Ingredients

  • 1 medium cauliflower
  • 1 litre milk
  • ½ bay leaf

Method

Cut the cauliflower into florets, reserving the leaves and stalk. Bring the milk to the boil in a saucepan, with the bay leaf added, and season well. Add the cauliflower florets and leaves, and simmer for about 7-8 minutes until tender. Drain in a colander over a bowl to reserve the milk.

Melt the butter in a heavy-based pan and stir in the flour. Stir over a low heat for about 30 secon

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