Hello, wonderful food enthusiasts! Al here, back with another delicious recipe to share with you all. Today, I’m super excited to dive into a classic British comfort food that holds a special place in my heart: Cauliflower Cheese. This rich and creamy dish is a staple in many UK households and for good reason – it’s indulgent, delicious, and oh-so-satisfying!
I remember the first time I had cauliflower cheese. It was at a Sunday lunch at my nan’s house. The smell of the bubbling cheese sauce wafting through the kitchen was simply irresistible. When she finally brought the dish to the table, I couldn’t wait to dig in. The tender cauliflower, the creamy sauce, and that crispy breadcrumb topping created an unbeatable combination that has stuck with me ever since.
Today, I’m thrilled to share a recipe that will bring a touch of nostalgia to your dining table while ensuring it’s straightforward enough for any home cook to whip up. Whether you’re looking for a comforting side dish or a hearty vegetarian main, this Cauliflower Cheese will hit the spot.
### Ingredients:
– 1 large cauliflower (about 1.2 kg), cut into florets
– 50g unsalted butter
– 50g plain flour
– 600ml whole milk
– 150g mature cheddar cheese, grated
– 50g parmesan cheese, grated
– 1 teaspoon English mustard
– Salt and pepper, to taste
– 75g breadcrumbs
– 1 tablespoon olive oil
– 1 tablespoon finely chopped fresh parsley (optional)
### Method:
1. **Preheat the oven**: Start by preheating your oven to 200°C (180°C fan)/400°F/gas mark 6. We want it nice and hot to achieve that golden, bubbling top.
2. **Steam the cauliflower**: Steam the cauliflower florets for 8-10 minutes until they are just tender. Give them a good drain and set them aside.
3. **Make the cheese sauce**:
– In a medium saucepan, melt the butter over medium heat.
– Add the flour and stir continuously for 2 minutes. This forms a roux, the base of our luscious cheese sauce.
– Gradually whisk in the milk, stirring constantly to avoid any lumps. Keep stirring until the sauce thickens, which should take about 5-7 minutes.
4. **Add the cheese**: Once the sauce has thickened, remove the saucepan from heat and stir in the grated cheddar, parmesan, and mustard. Season generously with salt and pepper.
5. **Assemble the dish**: Place the steamed cauliflower florets into a baking dish. Pour the cheese sauce over the cauliflower, making sure every floret is well coated.
6. **Prepare the topping**: In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the cheese-coated cauliflower.
7. **Bake**: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
8. **Finishing touches**: Remove from the oven and, if desired, sprinkle with finely chopped fresh parsley before serving. It adds a nice touch of color and a fresh burst of flavor.
And there you have it, folks! A beautifully baked Cauliflower Cheese that’s sure to bring comfort and joy to any meal. Serve it up as a star side dish at your next roast dinner or let it shine on its own with a simple salad. Either way, I guarantee this dish will become a staple in your kitchen just as it has in mine.
If you give this recipe a go, let me know how it turns out in the comments below. I love hearing your feedback and any little twists you might add to make it your own. Happy cooking, and until next time, take care!
Ingredients
– 1 large cauliflower (about 1.2 kg), cut into florets
– 50g unsalted butter
– 50g plain flour
– 600ml whole milk
– 150g mature cheddar cheese, grated
– 50g parmesan cheese, grated
– 1 teaspoon English mustard
– Salt and pepper, to taste
– 75g breadcrumbs
– 1 tablespoon olive oil
– 1 tablespoon finely chopped fresh parsley (optional)
Method
1. Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Steam the cauliflower florets for 8-10 minutes until they are just tender. Drain well and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for 2 minutes to make a roux.
4. Gradually add the milk, stirring constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from heat and stir in the cheddar cheese, parmesan cheese, and mustard. Season with salt and pepper to taste.
6. Place the steamed cauliflower florets into a baking dish. Pour the cheese sauce over the cauliflower, making sure it is well-coated.
7. In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumbs evenly over the cheese-coated cauliflower.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
9. Remove from the oven and, if desired, sprinkle with finely chopped fresh parsley before serving.
