Use your favourite cheeses in the sauce for this recipe. It’s important that it has a good flavour, or that you season it strongly with black pepper, mustard and maybe some cumin, to avoid turning out something a bit bland.
You can easily ensure this recipe is vegan by using grated vegan cheese and soya milk.
This recipe also works well with broccoli or romanesco when they’re in season.
Ingredients
Serves 4 as a side dish
* 1 whole cauliflower (also works well with broccoli or romanesco)
* ¾ pint milk
* 1 heaped dessert spoon of cornflour
* ½ teaspoon mustard
* 1 bay leaf (dried)
* 150g cheese (e.g. Stilton, crumbled; Cheddar, grated; parmesan, grated)
* salt & pepper to taste
Method
1. Remove the outer leaves and the chunky stalk. Break into medium-sized florets.
2. Cook until soft (up to 10 minutes for steaming, 5-8 minutes for boiling). Drain well when cooked and return to the pan, to keep warm.
3. While the cauliflower is cooking, make the cheese sauce:
* Warm the milk in a pan.
* Add the cornflour and whisk until combined.
* Add the bay leaf.
* Heat the sauce gently, stirring regularly, until thickened.
* Cook gently for another 2 minutes, then add the mustard. Mix well. Remove the bay leaf.
* Add the cheese and stir until melted.
* Taste the sauce and season with salt and pepper, if needed.
4. You can either serve the cauliflower on plates, with the sauce on top, or you can mix the sauce and the cauliflower together.
5. If desired, put the cauliflower into an oven-proof dish and cover with the cheese sauce, plus a little extra grated cheese.
Grill under a pre-heated grill (medium-hot) for 5 minutes, until the cheese starts to bubble and brown.
Time From Cupboard-To-Table
20 minutes
Notes & Variations
If you don’t have a cauliflower, simply substitute broccoli, steamed for 5-6 minutes, or romanesco.
Categories: recipes, seasonal eating, vegetarian
