Cauliflower cheese
User Reviews
5.0
3 reviews
Excellent
Cauliflower cheese
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This classic comforting side dish is perfect with roast meat, as well as various other dishes. Easy to make and easy to enjoy.
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Ingredients
- 12 oz cauliflower 340g, florets only (approx ½ head)
- 2 oz mature cheddar 60g (strong cheddar)
- 2 tablespoon butter 28g (1 oz)
- 2 tablespoon flour 30g
- 1 cup milk 240ml
- ½ teaspoon English mustard (or Dijon)
- ¼ teaspoon pepper (approx)
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Instructions
- Cut the cauliflower into evenly-sized florets. The size is a little to your choice, but being equal in size helps them cook more evenly. Grate the cheese and set aside until needed.
- Preheat the oven to 400F/200C.
- Bring a pot of water to a boil and add some salt. Add the cauliflower and cook for around 3 - 5 minutes, depending on the size of the florets, until the cauliflower is almost cooked. It should be a little resistant to a knife and not too soft.
- Drain the cauliflower and transfer to a baking dish. You can make a relatively tight single layer or slightly stacked, but don't use a dish that has the pieces too spaced out or the sauce may not cover all properly.
- Melt the butter in a saucepan over a medium heat and once melted and gently bubbling, add the flour. Stir and cook a minute to make a paste.
- Gradually add the milk, just a little at a time so that you incorporate each addition and stir out any lumps before adding more. If it thickens too quickly, reduce the heat slightly. Once all of the milk has been added, cook a minute to thicken up slightly, then add the mustard and pepper. Turn off the heat, then mix in around ⅔ of the cheese, reserving some for the top.
- Drain off any water from the cauliflower in the dish and pour over the sauce to evenly coat the cauliflower. Top with the reserved cheese, forming a layer over the top, then bake for approximately 25 minutes until the top is gently starting to brown.
Notes
- English mustard, either powdered or liquid, is the most traditional here but Dijon works well as an alternative if not available. A sweet mustard is not a good fit.
- If you like, while not quite as traditional, you can add around 2 tablespoon of breadcrumbs on top along with the reserved cheese to make a slightly crisper top.
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
320mg
(13%)
Potassium
485mg
(14%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
555IU
(11%)
Vitamin C
55mg
(61%)
Calcium
262mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3approx,
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 320mg | 13% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 55mg | 61% |
| Calcium | 262mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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