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.

Creme Brulee


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



  1. 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.
  2. 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.
  3. Melt butter in another small pan then add flour and mix to form a roux.
  4. 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.
  5. Cook this out for 10 minutes over a very low heat to avoid burning the sauce, stirring every minute or so.
  6. Add half of the grated cheese, double check the seasoning
  7. Remove from the heat and cover with cling film or parchment paper to avoid it skinning.
  8. Meanwhile cook your cauliflower in salted boiling water until tender.
  9. Once cooked, refresh and cool in cold water then drain as much of the water out as possible.
  10. Pre heat your oven to 400˚F
  11. Arrange the cauliflower into an oven proof dish, top with the sauce and  the remaining cheese.
  12. Pop into the oven until it is golden brown.


The cheese sauce can be made in advance.  It cam also be used for lots of different dishes.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust