18 April 2013

* Cauliflower Cheese

Cauliflower Cheese
I LOVE Cauliflower Cheese. Especially one with an extra thick cheese sauce... however... I am aware that for many, this particular food stuff is their Kryptonite.

Well.... they ain't writing this blog. I am. If you want to get back at me for writing up a recipe that you don't like, you can spam me with images of Aubergines.

I HATE Aubergines.

Don't like licorice much either, so if you can find a way to combine the two - I'll do a little dance and donate it to you. Seriously. Stuff will jiggle...

...moving on...

I am ker-nackered. Today I have been swimming. After swimming my mate Trina offered me a HUUUGE muffin with lemon curd and fresh cream. We had earned it (Truly). She had barely picked hers up off the plate and I was already licking my fingers clean. If she hadn't had her hands full (HUUUUGE muffin... HUUUGE) I think she would have applauded me. Hell... I nearly applauded me. Pif paf poof and gone.

Okay, maybe I hadn't earned more than the lemon curd and the cream.

Okay.  

Just the lemon curd.

I really should have stopped at "Aubergines" , shouldn't I.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Serves 2 - 4 depending on Kryptonite levels.

Prep time - 20 minutes
Cooking time - 30 minutes
Total time - 50 minutes

You will need
A suitable baking dish for the oven

Ingredients
For Mornay (Cheese) Sauce
1oz/30g butter
1oz/30g plain flour
1/2 pint/300ml hot milk
salt
pepper
3oz/85g mature cheddar grated

14oz/400g cauliflower cut into florets

Method
Preheat oven to 350f/180c/160c fan/gas 4
Add the cauliflower to a pan of boiling (salted) water. Boil gently for 10 - 15 minutes until just cooked. Drain and place in the bottom of the baking dish. Whilst the cauliflower is cooking, make the sauce.

In a heavy saucepan over medium heat melt the butter, don't let it brown as it will colour the sauce. Whisk the flour into the butter to make a roux - a thick golden paste. Cook very gently for about 5 minutes, stirring all the time - the mixture will begin to dry out and colour very slightly. Again, don't allow it to brown - you want it to stay a golden buttery colour.

Begin to add the hot milk to the mixture a little at a time, whisking completely smooth between additions. It may go a little lumpy, but just keep whisking and I PROMISE the lumps will disappear as the flour cooks into the sauce.

Once all the milk has been added, you should have a thick, almost white, silky sauce. If you want a slightly looser sauce, add a little more milk. Season with salt and pepper.

Remove from the heat before adding 3/4 of the cheese and  whisking it in thoroughly.

Pour/spoon the sauce over the cauliflower, scatter with remaining cheese and bake in the oven for 20 - 30 minutes or until the cheese has melted and turned golden. Or you just can't wait any longer.

Serve as a side, or grab a spoon and eat the whole lot. I didn't. Honestly.

EAT


See! That wasn't too painful. Was it.

8 comments :

  1. Abbe I come here on most days just to feast with my eyes and it is indeed soothing to see such beautiful comfort food.

    ReplyDelete
    Replies
    1. Meena, it's so nice to know that you find Cauliflower Cheese as comforting as I do ;) xx

      Delete
  2. I'm ashamed to say that I've never made cauliflower cheese. It always looked so good, I think I'm going to have to make it for dinner tonight.

    ReplyDelete
    Replies
    1. It's one of those *marmite* type meals. You either love it or hate it :/

      Delete
  3. I bought a gigantic cauliflower at the farmers' market yesterday, and this looks like the perfect recipe for it. Thank you!

    ReplyDelete
    Replies
    1. You're very welcome! I hope you enjoy it :)

      Delete

Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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