Cauliflower cheese is a Sunday lunch classic but can also easily be a fantastic vegetarian centerpiece for weeknight dinners or family feasts. Prep ahead and bake before serving for a dish that is guaranteed to impress.
Course Casserole, Vegetarian
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Servings 8
Calories 320kcal
Author Alida Ryder
Ingredients
for the cheese sauce
125g/1 stick butter
3/4cupflour
4cupsmilkheated with 1 bay leaf and 2 peppercorns
pinchof cayenne pepper
1/2teaspoongrated nutmeg
1/2teaspoonground white pepper
1cupgrated mature cheddar
saltto taste
for the cauliflower cheese
2large heads cauliflowercut into florets
1cupgrated mature cheddar
Instructions
Pre-heat 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.