Cauliflower Cheese
, 1 h 10 min, 5–6 as a side
A British bake of roasted cauliflower in a golden Mornay cheese sauce, topped with more cheese and baked until bubbly.
| prepPreheat oven to 430°F / 220°C (200°C fan) | ||||||
| prepTurn oven down to 350°F / 180°C after roasting | ||||||
| 1 kg cauliflower florets | Toss cauliflower with oil, salt, pepper | Roast 430°F / 220°C, 20 min | Toss roasted cauliflower in sauce | Transfer to dish, top with cheese | Bake 350°F / 180°C, 30 min | |
| 2 tbsp extra virgin olive oil | ||||||
| 1/2 tsp sea salt | ||||||
| 1/8 tsp pepper | ||||||
| 60 g unsalted butter | Melt butter, cook flour 3 min | Pour in milk, stir 1 min | Off heat, stir in salt, nutmeg, cheeses | |||
| 3 1/2 tbsp flour | ||||||
| 240 ml milk | Heat milk & cream until hot | |||||
| 240 ml cream (or more milk) | ||||||
| 1/2 tsp cooking salt | ||||||
| 1/4 tsp nutmeg | ||||||
| 100 g grated Red Leicester or cheddar (for the sauce) | ||||||
| 50 g grated gruyère (for the sauce) | ||||||
| 50 g grated gruyère (for the topping) | ||||||
| 50 g grated Red Leicester or cheddar (for the topping) | ||||||
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