Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 50g butter
- 50g plain flour
- 600ml full-fat milk
- 200g mature cheddar cheese, grated
- 50g Gruyere cheese, grated (optional)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/Gas Mark 6). Steam or boil the cauliflower florets for 6-8 minutes, until tender but still slightly firm. Drain well and set aside.
- Step 2: While the cauliflower is cooking, melt the butter in a saucepan over a medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Step 3: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce thickens and is smooth.
- Step 4: Remove the saucepan from the heat and stir in most of the cheddar cheese (reserve a little for topping), the Gruyere cheese (if using), and the Dijon mustard. Season with salt and pepper to taste.
- Step 5: Add the cooked cauliflower to the cheese sauce and stir gently to coat all the florets.
- Step 6: Pour the cauliflower cheese mixture into an ovenproof dish. Sprinkle the remaining cheddar cheese over the top and bake for 20-25 minutes, or until golden brown and bubbling.
Notes
- Store any leftover cauliflower cheese in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to prevent the sauce from drying out.
- Serve alongside roast chicken or sausages for a comforting and satisfying meal.
- Don't skip the roux; cooking the butter and flour properly is key to a smooth, lump-free cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American