No faff, no chopping, one-dish cauliflower cheese!
Forget making bechamel sauce and pre-cooking your cauliflower, you can cheat and do it the quick way instead, and no-one will know!!
If you want to make it even easier, you can skip the mustard, nutmeg and onion salt, and it will still taste great!
Ingredients
- 1 x 900g bag of frozen cauliflower florets (I use Sainsbury's)
- 100g double cream
- 15g Dijon mustard (Maille or Grey Poupon are my favourites)
- 1 tsp Coleman's English mustard powder (optional)
- A grating of nutmeg (optional), and a grinding of black pepper, to taste
- 1 tsp onion salt (optional)
- 650ml whole milk
(Also, see below for the rest of the ingredients)
Microwave all of the above, stirring every 5 minutes for 10 to 15 minutes (or until hot, depending on your microwave
Then...
- 100ml milk
- 70g cornflour
- 100g extra mature cheddar, divided into two 50g portions
- 80g butter
- Salt to taste (I use 1 tsp)
- Extra freshly ground black pepper
Method
1. After heating the first 'tier' of ingredients as above, until hot, pre-heat the oven to gas mark 6. After making sure the cauliflower is just hot, mix the 100ml milk and 70g cornflour together until smooth, then add to the cauliflower and sauce mix, and stir in thoroughly. Microwave on high for 3 minutes.
2. Stir thoroughly and ensure that the sauce has thickened - if not, heat for a little longer.
3. Stir in 50g cheese, the butter (cut into fine slices or cubes so that it melts quickly), and salt and pepper to taste.
4. Scatter the other 50g of cheese on top (you can cool down, and refrigerate once cool at this point, for a day or two) and bake at gas mark 6 until golden and bubbling on top. Freezes and reheats well.
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