Ingredients
10 total- 4 tbsp of butter
- 1 l of milk, hot
- 1 tbsp of english mustard
- 1 cauliflower trimmed into florets, retaining the inner leaves
- 1 dash of pepper
- 1 handful of flat leaf parsley
- 100 g of bread, day old bread
- 150 g of cheddar cheesegrated
- 1 dash of salt
- 3-4 tbsp plain flour
Method
5 stepsStep 1
To make the cauliflower cheese, preheat the oven to 170c/325f/gas4. Prepare a pan of boiling water with a steaming basket. Place the cut florets and prepare the leaves a place them into the steam basket. Lower the basket into the pan put the lid on and steam for 5-6 minutes until just tender. Remove and set aside.
Step 2
To make the sauce; melt the butter in a medium saucepan over a low heat, add the flour and stir well to combine to a smooth sandy paste. Allow to cook for 2-3 minutes. Gradually add the warm milk, stirring well between additions. Bring to the simmer, use a whisk to beat out any lumps. When gently simmered; add 100gm of the grated cheese, mustard and salt & pepper to taste.
Step 3
Gently stir in the prep-cooked cauliflower. Place the mixture into a baking dish.
Step 4
Preheat the oven to 180°C fan. Prepare the breadcrumbs by placing them in a food processor and adding the parsley. Blend until smooth green tinged breadcrumbs are formed.
Step 5
Sprinkle the remaining cheese on top of the cauliflower, followed by a generous handful of the breadcrumbs. Bake for 15-20 minutes until the cauliflower is golden and crispy on top. Serve swiftly.