This recipe is really an English classic! If you grew up in the U.K., you will be very familiar with this dish - it's a great side dish or a substantial vegetarian meal. It has no similarity to frozen broccoli covered with melted processed cheese (a favorite with American kids), but is freshly steamed cauliflower blanketed in a creamy, cheesey bechamel sauce.
In fact, if you can make this sauce, then you can make Macaroni and cheese - just substitute the cauliflower for cooked macaroni. This sauce is traditionally made with a mature English cheddar cheese, but would be just as delicious with Jarslberg or Gruyere. For an inexpensive meat-free meal, I sometimes add some cooked pasta (macaroni or penne) to the cauliflower. Try it with a marinara sauce ontop, it's delicious.
Cauliflower Cheese (Serves 4 - 6)
Ingredients:
1 head cauliflower
Bechamel sauce:3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
1 1/2 cups grated cheddar cheese
salt and pepper to taste
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Cut the cauliflower into florets. Cook in salted boiling water until tender. Drain.
- Prepare cheese sauce: Melt the butter in a medium saucepan, add the flour and cook for 1 - 2 minutes, stirring constantly, making sure the roux does not brown.
- Remove from heat and change to a whisk. Add the milk gradually, to make a smooth, lump free sauce.
- Return to medium heat and bring to the boil, whisking until the sauce is thick enough to coat the back of the wooden spoon.
- Remove from heat, add the mustard, 1 cup grated cheese and salt and pepper to taste.
- Place cooked cauliflower in a shallow baking dish, pour cheese sauce over to coat the florets and sprinkle with remaining cheese.
- Bake in oven for 15 - 20 minutes until golden brown. Serve hot.
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