Often relegated as a sad looking side dish, why not liberate this wonderful classic and serve it as a main with some brown crusty bread, wholegrain mustard and some steamed fresh greens.
Put the oven on to 200.
Break a large cauliflower into big florets and put in a bowl with a splash of water and cover with cling film and place in the microwave for 5 minutes on high. Yes I did say microwave, for the first time on this blog, it saves so much time here.
Melt 40g of butter in a pan and add 4 tbsp of flour when it is melted, and stir on a low heat to make a guey smooth paste. Slowly add about a pint of milk, a bit at a time, stirring into the flour mixture, and not adding the next bit of milk until its all mixed in. Once you have a nice silky sauce, stir in 300g of mature cheddar and slowly stir in and melt, keeping the heat nice and low. Grate in a teaspoon at least of fresh nutmeg and lots of black pepper.
Spread the florets of cauliflower in a roasting dish and pour over the cheese sauce.
Roast for 30 minutes or until golden on top.
God invented winter for meals like this.
Put the oven on to 200.
Break a large cauliflower into big florets and put in a bowl with a splash of water and cover with cling film and place in the microwave for 5 minutes on high. Yes I did say microwave, for the first time on this blog, it saves so much time here.
Melt 40g of butter in a pan and add 4 tbsp of flour when it is melted, and stir on a low heat to make a guey smooth paste. Slowly add about a pint of milk, a bit at a time, stirring into the flour mixture, and not adding the next bit of milk until its all mixed in. Once you have a nice silky sauce, stir in 300g of mature cheddar and slowly stir in and melt, keeping the heat nice and low. Grate in a teaspoon at least of fresh nutmeg and lots of black pepper.
Spread the florets of cauliflower in a roasting dish and pour over the cheese sauce.
Roast for 30 minutes or until golden on top.
God invented winter for meals like this.