for the cheese sauce
125 g/1 stick butter
3/4 cup flour
4 cups milk heated with 1 bay leaf and 2 peppercorns
pinch of cayenne pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground white pepper
1 cup grated mature cheddar
salt to taste
for the cauliflower cheese
2 large heads cauliflower cut into florets
1 cup grated mature cheddar

Preheat the oven to 160°c.
To make the sauce, melt the butter in a saucepan then whisk in the flour until you have a thick paste/roux.
Slowly whisk in the warmed milk until you are left with a smooth, silky sauce.
Lower the heat and allow to simmer whilst stirring until the sauce is thick and the flour is cooked.
Add the nutmeg, cayenne, pepper, and salt then remove from the heat and stir in the cheese.
Place the cauliflower in an oven-proof casserole dish then pour over the cheese sauce.
Cover with a sheet of greased foil then place in the oven and allow to bake for 30-45 minutes until the cauliflower is cooked to your preference.
Remove the foil then top with the remaining cheese and bake for another 15-20 minutes until the cheese has melted.
Remove from the oven and allow to rest for 5-10 minutes before serving

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