I love this dish and believe it or not I actually prefer it with frozen cauliflower.
Use fresh or frozen and I bet you love it either way. I experiment with different cheese from time to time. A strong Brie is great, blue cheese not good at all and smoked cheese is fantastic in it.
Try this with my Roast Beef Recipe for the perfect Sunday Roast or try it on its own with freshly baked Cheese and Onion Soda Bread top it with a dollop of cauli cheese and a crispy smoked streaky rasher for a surprisingly great sandwich
Allergens : Contains Gluten & Lactose
Frozen cauliflower – 1 bag
Knorr vegetable stock cube – 1
Fresh milk – 250ml
Grated cheddar or brie – 200g or 100g of each
Flour – 50g
Butter / Margarine – 50g
You will need – 1 medium pot, 1 casserole dish, 1 strainer or colander, 1 small pot and 1 wooden spoon.
Preheat your oven to 180c GM4
Place the cauliflower in a pot of water, cover, bring to the boil and simmer for a further 6 minutes.
Strain and add cauliflower to an oven proof dish that is big enough to hold the cauliflower and the sauce without it bubbling over the sides too much.
Place the milk into the pot then slowly bring to the boil adding all of the cheese and the stock cube, stirring all the time. The cheese will thicken the sauce. If not melt 50g of butter or margarine in a pot then add 50g of flour and cook the flour till for about 1 minute. Add this to the sauce little by little until it thickens. Allow time for it to do it’s work before adding more. It won’t thicken till the sauce is close to boiling. If it goes too thick add a little more milk.
Pour the sauce over the cauliflower then place in a preheated oven 180c GM4 for 15 – 20 minutes until the top is golden brown.