Outstanding cauliflower cheese

This was my first attempt at cauliflower cheese as I continue to develop my cooking knowledge and improve on basic skills. It was the perfect addition to which was already a wonderful Sunday roast.

I’ve always loved making a basic white sauce then expanding it to multiple dishes.

This one though went a little further. Adding levels of flavour that just kept coming through with each mouthful. To finish the dish you are required to add breadcrumbs to a little cheese which is scattered over the top and finished under the grill. However, as I like to be different I used panko breadcrumbs with the additional cheese. This created a brilliant crust on the top.

Ingredients-

2 x small cauliflowers or 1 large cauliflower.

40g of bread crumbs or I used panko breadcrumbs.

Cheese sauce –

1 small onion peeled and cut in half.

450ml of whole milk.

1 bay leaf.

4 cloves.

1/2 tsp of black peppercorns.

30g of butter.

30g of plain flour.

175g of mature cheddar cheese coarsely grated.

3 tbsp of double cream.

1 tsp of English mustard.

Salt and pepper.

Method –

Place the onion halves in a pan with the milk, bay leaf, cloves and peppercorns. Bring this to the boil then remove from the heat and set aside for 20 minutes to infuse the milk.

Strain the milk and throw away all of the other ingredients.

To make the roux. Melt the butter in a pan. Add the flour and cook for a minute stirring all the time to prevent it catching.

Remove the pan from the heat. Add in the milk and whisk to break down the roux creating the white sauce.

Once you’re happy with the consistency set aside. Heat a large pan of salted water. Remove the florets from the cauliflower head along with some of the younger green leaves. Add the florets to the water. Boil for 8 minutes. Drain from the water and arrange in an oven proof dish.