They say it’s good to have at least one night a week meat-free, and Colin’s Cauliflower Cheese could just be the dish for the job. You already know, without too much explanation, that Colin’s recipe is going to be easy to prepare and is sure to be packed with flavour and good old-fashioned yumminess. Make sure you’re watching for this recipe, Colin guarantees you’ll love it.
Ingredients
Method
Using a small sharp knife, remove green leaves from around head of cauliflower and reserve. Bring a large saucepan of salted water to the boil.
Add green leaves. Cook for 1 minute. Remove to a bowl of iced water. Add the cauliflower. Cook for 41/2 minutes, or until nearly tender. Remove to a plate.
To make Cheese sauce, whisk the oil and flour in a small bowl to form a smooth slurry. Put milk, bay leaves, thyme and nutmeg in a saucepan on a medium heat. Bring to the boil. Add the slurry to the milk mixture, whisking continuously, until thick and smooth. Reduce heat and stir in the cheeses. Simmer gently, stirring regularly for 15 minutes. Season with pepper. Set aside for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Put cauliflower in an ovenproof frying pan or round baking dish (just large enough to fit cauliflower and dripping cheese sauce). Spoon over half of the cheese sauce. Bake for 45 minutes, spooning over remaining cheese sauce in two batches in the first 25 minutes of baking until it forms a thick coating. Cauliflower should be golden and tender when tested with a knife. Microwave reserved green leaves until warm.
To serve, arrange warm green leaves in base of a serving dish. With a sharp knife, skewer cauliflower and put it on leaves, making it look whole again.
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