Cauliflower Cheese
Accompaniment
Food
Main Courses
Quick Meals
Starters
Vegetarian
Jason Atherton, Maze restaurant, London
4 Servings
Ingredients
CAULIFLOWER
1 large cauliflower, divided into florets
3 tbsp butter
CHEESE SAUCE
1 cloves
1 bay leaves
1 small onion
600ml milk
25g butter
25g plain flour
200ml single cream
1 tsp English mustard
250g mature cheddar cheese
1 pinch black pepper
1 pinch nutmeg, freshly grated
Method
-
Bring a pan of salted water to the boil and lightly cook the cauliflower florets, then drain
- To make the sauce, first stud the clove through the bay leaf and into the onion and place in a saucepan with the milk. Warm the milk slowly, this will allow the flavours to infuse into the milk
- In a separate saucepan, melt the butter, and stir in the flour. Cook over a low heat for 3-4 minutes, stirring constantly
- Add the simmering milk, a ladle at a time, continuing to stir, until the mixture is thick and smooth. Bubble gently for 5-6 minutes
- Remove the onion and add the cream. Stir in the mustard and 200g of the grated cheese. Season to taste with salt, freshly ground black pepper and a little nutmeg
-
Warm 3 tablespoons of butter in a frying pan and add the cauliflower florets. Roll them in the butter, without allowing them to colour, and then season with salt and freshly ground black pepper
- Set the oven to 200°/gas 6
- Spoon a little cheese sauce into an ovenproof dish; arrange the cauliflower on top and coat with more of the sauce. Sprinkle the last of the grated cheddar on top and bake for 10-15 minutes until the cheese is bubbling and golden
