Serving: 15
Cauliflower cheese is a dish we all recognize, most of the guests at Maclean House will have had it loads as kids and will hopefully stimulate memories of home.
Ingredients
2 Heads Cauliflower, broken into florets
10 oz Cheddar cheese, grated
2oz Butter
2oz Plain flour/ all purpose
2 ¼ cups Milk
1 Bay leaf
2 Cloves
1 Onion
Salt/pepper
Instructions
- The first job is to make the white sauce, peel your onion, then using the cloves pierce the bay leaf onto the onion. Place the studded onion into a small pot and cover with the milk.
- Slowly bring the milk up to a simmer, as soon as the milk is simmering turn off the heat and allow the studded onion to flavour the milk.
- Melt butter in another small pan then add flour and mix to form a roux.
- Cook out for 3-4 minutes then slowly start to add the warm flavoured milk. Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream. If you add the milk a little at a time you will avoid making a lumpy sauce.
- Cook this out for 10 minutes over a very low heat to avoid burning the sauce, stirring every minute or so.
- Add half of the grated cheese, double check the seasoning
- Remove from the heat and cover with cling film or parchment paper to avoid it skinning.
- Meanwhile cook your cauliflower in salted boiling water until tender.
- Once cooked, refresh and cool in cold water then drain as much of the water out as possible.
- Pre heat your oven to 400˚F
- Arrange the cauliflower into an oven proof dish, top with the sauce and the remaining cheese.
- Pop into the oven until it is golden brown.
Notes
The cheese sauce can be made in advance. It cam also be used for lots of different dishes.
