Mustardy Cauliflower Cheese
With freezing temperatures, snow, ice and a toddler with a seemingly never ending cold, there’s been a real need for comfort food around here lately.
Though the first day of snow fall was great, delivering lots of the fluffy type perfect for playing in, the resulting slush turned thick ice hasn’t been so fun. Slippery preschool runs and a rather chilly house – the perils of living in an older house with single glazing and storage heaters – don’t put me in the best of moods.
On the bright side though it’s been the perfect excuse for lots of hot chocolate, rediscovering my love of hot water bottles and snuggling under blankets. Comfort has been the name of the game. Mashed potato, cake and this, mustardy cauliflower cheese.
With cream, milk and lots of lovely cheese it’s a far cry from the cauliflower cheese I remember from school – mushy veg in a watery sauce that I doubt had been anywhere near a block of cheese. It put me off for years and it’s only recently that I decided to give it another go. And I’m glad I did.
It really is a substantial dish, happy to be served as the main event or as a side.
Mustardy Cauliflower Cheese
Adapted from Great British Grub by Brian Turner.
Serves 4 generously
1 large cauliflower, cut into florets
55g mature or extra mature cheddar cheese, grated
50g breadcrumbs
For the cheese sauce
40g butter
40g plain flour
300ml double cream
150ml milk
1 tbsp wholegrain mustard
175g mature or extra mature cheddar cheese, grated.
Preheat the oven to 180c fan/350f/gas 4
Combine the breadcrumbs and first lot of cheese in a bowl.
Cook the cauliflower in a saucepan of boiling salted water until tender. Drain and place in an ovenproof dish.
Whilst the cauliflower is cooking make the sauce. Melt the butter in a medium saucepan, add the flour and cook for two minutes, stirring all the time. Add the cream and bring to the boil, still stirring – you may find it easier with a whisk. Add the milk, whisk in and remove from the heat. Add the mustard and cheese, mixing well. Season to taste.
Pour over the cauliflower. Sprinkle the breadcrumbs and cheese over the top and bake in the oven for 15 minutes until golden brown and bubbling.
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