To make cauliflower cheese, start by roasting or boiling cauliflower florets until almost cooked but still firm. Then make a cheese sauce by creating a roux with butter and flour, gradually whisking in hot milk to get a smooth sauce. Stir in grated cheese, mustard, and seasoning. Coat the cauliflower in this sauce, transfer it to a baking dish, top with extra cheese, and bake until bubbly and golden. Here is a step-by-step summary:
- Preheat oven (about 200-220°C).
- Cut cauliflower into florets, toss in oil, salt, and pepper (if roasting) or boil until just tender.
- For the cheese sauce: melt butter, stir in flour and cook briefly without browning.
- Gradually whisk in hot milk to make a smooth béchamel sauce.
- Stir in cheese (cheddar, Gruyère, or Red Leicester), English mustard, salt, pepper, and nutmeg.
- Mix cauliflower into sauce and transfer to a baking dish.
- Sprinkle extra cheese on top.
- Bake for 20-30 minutes until the top is golden, bubbly, and delicious.
- Optional: garnish with parsley or chives before serving.
This classic British dish uses cheeses like cheddar, Gruyère, or Red Leicester with variations between roasting the cauliflower or gently boiling it before baking in the sauce.