Cauliflower Cheese

What kind of a Brit would I be if I didn’t have a go-to cauliflower cheese recipe. It’s a classic we all love that goes perfectly with a Sunday roast. It’s a little naughty and definitely a special treat but it’s a little lighter than a Mac and cheese. And is simply seasoned with nutmeg, salt and pepper. Loaded with tangy sharp aged English white cheddar cheese & a creamy béchamel sauce made with grass fed organic dairy. It went perfectly with my Easter Sunday roast dinner. And made me nostalgic and feel closer to home in the UK. Highly recommend you make it as a side dish too!

Recipe:

2 whole cauliflowers, cut in to florets or 2 12oz bags of cauliflower florets

Par boil the florets in boiling salted water for 3-4 minutes until fork tender. Drain.

Sauce -

1 quart organic whole milk, warmed

1 stick (4oz) organic butter, melted

½ cup unbleached organic all purpose flour

2 tsp grated nutmeg

2 tsp salt

1 tsp black pepper

2 cloves garlic, crushed

1 cup shredded sharp English white cheddar plus another 1\2 a cup for topping

¼ cup freshly grated Parmesan for topping

In a heavy bottomed pot, melt your stick of butter over a medium heat. Add in your flour and whisk to combine. Let the flour cook in to the melted butter for a minute or so and then slowly start adding in your warmed milk whilst whisking constantly as you start to create a silky smooth béchamel sauce.

Once you have the perfect consistency with the sauce, season it with your nutmeg, salt, pepper and crushed garlic. Then add in your cheese and reduce the heat to low as you stir it in to melt it.

In a baking dish, pour the sauce over your just fork tender cauliflower you already par boiled and drained. Mix together and then add your extra shredded cheddar and some Parmesan on top.

Bake in the oven for 15-20 minutes until golden brown and bubbly.

Serve hot as a side and enjoy!