Traditional British Cauliflower Cheese
Ingredients
- 1 pcCauliflower (cut into florets)
- 50 gUnsalted butter
- 50 gWheat flour
- 500 mlWhole milk
- 150 gCheddar cheese (grated)
- 1 tspNutmeg (ground)
- 30 gBreadcrumbs
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender cauliflower florets smothered in a thick, velvety cheddar Mornay sauce. The top should be perfectly browned with bubbling cheese and a crunchy breadcrumb crust.
- 1
Cut the cauliflower into even florets. Blanch them in boiling salted water for 6 to 8 minutes. The vegetable should remain firm to the knife's point as it will finish cooking in the oven. Drain thoroughly.
- 2
In a saucepan, melt the butter over medium heat. When it starts to foam, add the flour all at once. Whisk for 2 minutes to cook the flour without browning it: this is called 'singer'.
- 3
Gradually pour in the milk while whisking vigorously to avoid lumps. Let it thicken over low heat until the sauce coats the back of a spoon. Remove from heat, stir in two-thirds of the grated cheddar, nutmeg, and pepper.
- 4
Place the cauliflower in a baking dish. Pour the sauce generously over it. Sprinkle the remaining cheddar and breadcrumbs on top. Bake at 200°C for 15 minutes until the crust is golden and bubbling.
Frequently asked questions
How do you get this dish right?
- Drain the cauliflower very thoroughly after blanching to prevent excess water from thinning your Mornay sauce.
- If the sauce is too thick, loosen it with a small splash of extra milk before coating.
- Use high-quality cheddar to ensure that characteristic umami flavor and deep golden color.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight container. Reheat in the oven to preserve the crunchy crust.
