Christmas in July lunch.
More cauliflower cheese love at Green Gourmet Giraffe:
Cauliflower cheese soup (gf)
Cauliflower cheese macaroni
Leftover cauliflower cheese, vegetables and rice soup
My mum's cauliflower cheese
Vegan cauliflower cheese (v)
Whole cauliflower cheese
An original recipe from Green Gourmet Giraffe
1 cauliflower head
2 dessertspoons of butter
2 tbsp plain flour (I used wholemeal)
1-3 cups milk (I used coconut milk)
2 packed cups cheddar cheese
1/4 cup gruyere
1 tsp seeded mustard
few pinches salt
grind of pepper
extra cheese and breadcrumbs on top
Steam cauliflower head in a large saucepan with about 1-2 inches of water at the bottom. Then turn off heat and leave while you make the sauce.
To make the sauce melt butter in a large saucepan or frypan. Stir in flour to make a paste and stir for a few minutes until cooked - often it is easier to tell by smelling the cooked flour but you may notice a slight darkening in colour. Gradually add the milk: just a little at first and stir until combined and creamy, continue to add in ever increasing amounts until the liquid becomes thin (this is when you stop adding: it should not be too thick as it will thicken more when you boil it and when you add cheese - you can always add a little extra milk later but it is more work to thicken). Bring to the boil and it should thicken slightly but still be thinnish. Now stir in the cheeses and it should thicken more. Season with mustard, salt, pepper and herbs to taste.
Place the steamed cauliflower in a round medium baking dish. Pour sauce over the top of the cauliflower. It should be thick enough to cling to the cauliflower as it pours down the side. Generously top with more grated cheese and breadcrumbs.
Bake at 200 C for 30 minutes or until golden brown.
NOTES: My sister often make a cauliflower cheese with a gluten free flour and it works well.
On the stereo:
Word Gets Around: Stereophonics
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes