Easy Cauliflower Cheese
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Cauliflower (large or extra large, broken into florets)
- 50 g Butter
- 50 g Plain Flour
- 550 ml Milk
- 200 g Extra Mature Cheddar (grated)
- 1 tsp Dijon Mustard
- ยฝ tsp Smoked Paprika
- 3 tbsp Parmesan (grated)
Method
- Preheat the oven to 220ยฐc (200ยฐ fan/ Gas 7).
- Bring a pan of salted water to the boil and cook the florets for 4 minutes. Drain in a colander.
- In another saucepan melt the butter then whisk in the flour to form a roux.
- Pour in the milk and keep whisking over a medium heat until the sauce starts to bubble and thicken. This should take 2-3 minutes.
- Take the white sauce off the heat and stir in the grated cheddar, Dijon mustard and smoked paprika.
- Place the drained cauliflower florets into a baking dish and pour over the cheese sauce.
- Sprinkle over the Parmesan and bake in the oven for 15-20 minutes until golden and bubbling.