Cauliflower Cheese the easy way

Serves 4 – Preparation time less than 10 minutes
Cooking time: 10-15 minutes
Freezing: not recommended (sauce will separate)

  • 1 large cauliflower, divided into nearly equal sized florets
  • 200g (100g if 1 dish) grated cheese (*see Choice of cheese)
  • 50ml (30ml if 1 dish) white wine
  • 200ml (100ml if 1 dish) double cream
  • 1 tbls (2 tsp if 1 dish) corn flower (to thicken the sauce)
  • Butter, for greasing
  • Salt, freshly ground pepper and a touch of nutmeg (optional)
  1. Bring a saucepan with water and 1 tsp salt to boil
  2. Preheat the oven to 220C/Gas 6.
  3. Separate the florets from the stem, cut the larger pieces in halve.
  4. Cook the florets in the boiling salted water for 4 minutes. (Do not overcook them.)
  5. Make the cheese sauce by:
    1. Heating the cream and cheese, until all the cheese is melted
    2. Then add the cornflower to the white wine and stir it into the sauce simmer for 1-2 minutes (add extra cornflower if the sauce hasn’t thicken).
    3. Flavour the sauce with pepper, salt and a little ground nutmeg.
  6. Drain the cauliflower florets and place the florets in ovenproof greased individual dishes or one big dish.
  7. Pour the cheese sauce over each dish.
  8. Place in the oven and bake for 7-9 minutes
  9. If the dishes hasn’t turned golden brown don’t worry, add a slice of cheese on top; and place them under a hot grill for 1 min (until they turn golden brown and are bubbling)
  10. Serve as side dish

* Choice of Cheese:
A touch of blue cheese helps enriching the flavour and can be add to any below.

    1. If you want to use only Cheddar use an extra strong cheese
    2. You could also use ½ Cheddar and ½ Emmentaler
    3. Or just use only Gruyere for an extra rich flavour
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