Name: Cauliflower Cheese
Yield: serves 6–8
Ingredients: Parmesan and Cheddar; 110 g grated cheese, e.g. Cheddar or a mixture of Gruyère,; 30 g roux; a sprig of thyme or parsley; a slice of onion; 600 ml milk with a dash of cream; 6 peppercorns; 3–4 slices of carrot; salt and freshly ground pepper; ¼ teaspoon mustard; 1 medium-sized cauliflower with green leaves; 110 g grated mature Cheddar cheese for top; salt

Preparation info

serves
6–8

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

1 medium-sized cauliflower with green leaves
salt

Method

Remove the outer leaves and wash well both the cauliflower and the leaves. Put not more than 2.5cm of water in a saucepan just large enough to take the cauliflower, add a little salt. Chop the leaves into small pieces and either leave the cauliflower whole or cut in quarters; place the cauliflower on top of the green leaves in the saucepan, cover and simmer until the cauliflower is cooked, appr

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cauliflower Cheese

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of