UK
Cauliflower Cheese
A creamy, cheesy British classic perfect as a side or main dish.
~50 mintotal~375 kcalper serving~19g protein~24g carbs~24g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 1 large cauliflower, cut into florets
- Salt for boiling
- 40g butter
- 40g flour
- 500ml milk
- 150g mature cheddar, grated
- 1 tsp Dijon mustard
- Pinch nutmeg
- Salt & pepper
Cooking Steps
Steam or boil florets for 5 minutes until just tender
Melt butter, add flour, and whisk 1 minute
Add milk gradually, stirring until smooth. Simmer 3-5 minutes to thicken
Stir in mustard, nutmeg, salt, pepper, and most of the cheese
Place cauliflower in baking dish. Pour sauce over top
Sprinkle remaining cheese. Bake at 200°C for 20-25 minutes until bubbling and golden
Optional Enhancements
- Add cooked broccoli or leeks
- Add breadcrumbs mixed with herbs
- Add smoked paprika
- Add a splash of white wine
Plant & Growing Tips
- Cauliflower: Sow seeds in spring; transplant when 10cm tall. Requires firm soil and steady watering. Shade curds with outer leaves to prevent yellowing
Natural Pest Control
- Cabbage white butterflies: netting essential
- Slugs: wood ash around base
- Aphids: wash off with water spray or garlic tea
Harvest
- Cauliflower: Harvest when heads are compact, firm, and white. Cut with 1-2 leaves attached for protection
Storing & Freezing
Keeps 3-4 days in the fridge. Freezes well but sauce may thicken, so reheat gently with extra milk.
