Perfect partners, cauliflower and cheese baked in this way make a hearty winter dish that never has
the experience of being a leftover.Preparation time 10 minutes,
Total cooking time 30 minutes.
Ingredients Cauliflower Mac and Cheese :
1 cauliflower(whole)about 470 g (15 oz) (when trimmed)
Unsalted butter 30 g (1 oz)
Plain flour 30g (1 oz)
- Milk 500 ml (16 fl oz)
- Pinch of nutmeg (ground) 100 ml
- Cream (3 1/3 fl oz) 130 g (4 1/2 oz)
- Egg yolks 2
Method Cauliflower Mac and Cheese:
Preheat the oven to moderate 180 C (350 F/Gas 4)Remove the outer leaves of the cauliflower and
break the head into small serving sized pieces.Place in cold salted water,bring slowly to the
boil,reduce the heat and simmer for about 10 minutes,or until the cauliflower is cooked,but still
slightly firm.Drain,refresh in cold water,then drain again.
*To make the cheese sauce,melt the butter in a pan,stir in the flour with a wooden spoon or whisk
and cook over low heat for 3 minutes.Remove from the heat and gradually stir in the cold
milk.Return to the heat and bring to the boil,stirring continuously.
Add the nutmeg and season with
salt and pepper.Stir in th cream.Remove from the heat and add 100g (3 1/4 oz)of cheese and the egg
yolks.set aside.Cover the surface with plastic wrap or damp grease proof paper to prevent a skin
Lightly brush an oven proof dish with butter.Pour a thin layer of the sauce onto the base,arrange
the cauliflower on the sauce and pour over the remaining sauce so that it coats the
cauliflower.Sprinkle with the remaining cheese and some pepper and nutmeg and bake for 15
minutes,or until the cheese is golden brown.
If the sauce looks lumpy before the cream has been added to it,simply whisk it until smooth.It is
important to do this before the cheese is added to prevent strands of cheese from sticking to the
whisk,if using a strong cheese then its fine,but if you use a different type with less strength,add a
little mustard to bring out the flavors serve 4-6 person.