Cauliflower Cheese

Name: Cauliflower Cheese
Yield: Serves 4–6
Ingredients: 2 tbsp plain flour, sifted; 600 ml (1 pint ) full-fat milk, plus extra just in case; 1 large cauliflower, cut into large florets; 100 g (3½ oz ) unsalted butter, plus extra for greasing; 1 bay leaf, torn; 350 g (12 oz ) Montgomery’s Cheddar or other well-flavoured farmhouse Cheddar, coarsely grated; 1 onion, peeled and studded with 6–8 cloves; 1 onion, peeled and studded with 6–8 cloves; 1 tbsp Dijon mustard; Freshly grated nutmeg, to taste; 350 g (12 oz ) Montgomery’s Cheddar or other well-flavoured farmhouse Cheddar, coarsely grated; 150 ml (5 fl oz ) crème fraîche; Coarse sea salt and Freshly ground black pepper; 50 g (1¾ oz ) Parmesan, finely grated; Coarse sea salt and Freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

I couldn’t contemplate a Sunday roast without cauliflower cheese. Cauliflower is in season during the winter months and this is the perfect time for warming dishes like this, as well as layered gratins with cabbage and potatoes.

Ingredients

1 large cauliflower, cut into large florets
100 g (3½ oz ) unsalted butter, plus extra for greasing

cheese
Vegetarian
Winter

Method

Cook the cauliflower in boiling salted water for a few minutes until al dente. Strain, return the cauliflower to the pan and shake gently over a medium heat until any liquid evaporates, then place in a buttered baking dish.
To make a roux, melt the butter over a medium heat. Turn down the heat slightly and add the flour, then cook, stirring the mixture continuo