Now this is what I call comfort food. There cannot be a single person in Britain that does not love this dish. Ok, so cauliflower smells kinda funky when it’s cooking (what is with that?!) but mix it with a bit of cheesy saucy love and you just can’t go wrong with it. My granny has always made the best cauliflower cheese; we usually have it with home-baked gammon, salad and pickles, nom nom nom. If I am honest though I will quote often just make a big bowl full and eat it as it is, smothered in tomato ketchup. There is no need to make this dish fussy; it is simply delicious all by itself.
– 1 medium cauliflower – Cut into florets and leaves chopped
– 500ml milk
– 3 tbsp corn flour
– 50g butter
– 1 medium onion, finely chopped
– 1 stock cube
– ½ tsp grated nutmeg
– 1 heaped tsp wholegrain mustard
– 50g mature cheddar cheese, grated
Heat the oven to 180‘
Bring a pan of water to the boil, add the cauliflower and cook for 7 minutes
In the meantime, melt the butter in a pan and sauté the onions until they start to golden
Add the milk, holding a small amount back, mix this with the flour to make a paste.
Once the milk has reached boiling point add the flour paste and stir until thickened
Add the crumbled stock cube, the nutmeg and the mustard.
Combine the cauliflower and the sauce in an oven proof dish, top with the grated cheese and bake for 35 minutes, until the topping has turned golden and crispy