Recipes
Perfect cauliflower cheese
The trick is to heat the flour with the butter until cooked, but not burnt, then whisk in the milk gradually for a smooth result
The trick is to heat the flour with the butter until cooked, but not burnt, then whisk in the milk gradually for a smooth result
(6 votes)
Cook: 45 Mins
Serves: 4
Price: 65p per serving
Nutritional Information
Each 309g serving contains
Energy
1202kj
287kcal
1202kj
287kcal
14%
Fat
15.8g
15.8g
Med
23%
23%
Saturates
9.9g
9.9g
Med
50%
50%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.62g
0.62g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
389kj/93kcal
Typical energy values per 100g:
389kj/93kcal
Ingredients
1 large cauliflower, cut into florets
30g unsalted butter
30g plain flour
300ml semi-skimmed milk
½tsp English mustard powder
Pinch ground nutmeg (optional)
100g Asda 30% Less Fat Grated British Mature Cheese
25g Parmesan (or vegetarian alternative), grated
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Bring a large pan of water to the boil and cook the cauliflower for 10 mins, or until just tender. Drain, leave to steam dry while you make the white sauce.
3
To make the sauce, melt the butter in a pan over a low heat - keep a careful eye on it to ensure it doesn't burn.
4
Add the flour and cook, stirring continuously, until you have a golden-brown roux-paste.
5
Slowly add the milk, a little at a time, whisking into the roux until smooth.
6
Heat the sauce to a gentle simmer, whisking continuously, and cook until thickened. Season with black pepper, then add the mustard powder and nutmeg, if using, then simmer for 1 min.
7
Turn off the heat and stir in the mature cheese. Whisk until smooth. Tip the cauliflower back into its empty saucepan and pour over the sauce. Stir to combine then tip into an ovenproof dish. Sprinkle with the Parmesan and bake for 15-20 mins, until golden and bubbling.