- 1 large cauliflower, divided into florets
- 3 tbsp butter
- Cheese Sauce
- 1 cloves
- 1 bay leaves
- 1 small onion
- 600 ml milk
- 25g butter
- 25g plain flour
- 200ml single cream
- 1 tsp English mustard
- 250g mature cheddar cheese
- 1 pinches black pepper
- 1 pinches nutmeg, freshly grated
Dazzling white florets beneath a creamy cheese sauce and bubbling gold cheddar topping. Cauliflower Cheese is great on its own, or as an accompaniment to a nice Sunday Roast.
Celebrity twist – Jason Atherton of London’s Maze restaurant makes the cheese sauce using the sous-vide method, leaving it to cook for 6 hours.
- Bring a pan of salted water to the boil and lightly cook the cauliflower florets, then drain.
- To make the sauce, first stud the clove through the bay leaf and into the onion and place in a saucepan with the milk. Warm the milk slowly, this will allow the flavours to infuse into the milk.
- In a separate saucepan, melt the butter, and stir in the flour. Cook over a low heat for 3-4 minutes, stirring constantly.
- Add the simmering milk, a ladle at a time, continuing to stir, until the mixture is thick and smooth. Bubble gently for 5-6 minutes.
- Remove the onion and add the cream. Stir in the mustard and 200g of the grated cheese. Season to taste with salt, freshly ground black pepper and a little nutmeg.
- Warm 3 tablespoons of butter in a frying pan and add the cauliflower florets. Roll them in the butter, without allowing them to colour, and then season with salt and freshly ground black pepper.
- Set the oven to 200°/gas 6.
- Spoon a little cheese sauce into an ovenproof dish; arrange the cauliflower on top and coat with more of the sauce. Sprinkle the last of the grated cheddar on top and bake for 10-15 minutes until the cheese is bubbling and golden.