Thursday, March 1, 2012

English Cheddar Cauliflower

Sometimes, cauliflower needs a little help. I usually steam it and then put it into a salad or just season it and eat it as is.

This recipe is a little more kicked up. Really good. The key is to use a really good sharp cheddar. I almost always shred my own cheese now. It's cheaper, and I think you get a better product in the end.

Makes: 8 servings
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe


  • 1 large head cauliflower, cut into small florets
  • 1 1/3 cup milk
  • 1/2 lb cheddar cheese, shredded
  • 3 tablespoons all-purpose flour
  • 5 tablespoons butter
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon dried mustard (English if you have it)
  • Pinch nutmeg
  • Salt and white pepper, to taste

1. Preheat oven to 450 F.

2. Place the cauliflower into a pot of salted, boiling water. Boil 10-15 minutes or until tender. Drain well.

3. Spray a 8x8 inch baking dish with non-stick spray. Add in the cauliflower.

4. Warm milk in a medium saucepan. Whisk in the flour and 4 tablespoon of the butter. Continue whisking, bringing to a gentle boil, until sauce thickens. Reduce heat to a simmer.

5. Add 3/4ths of the cheese and all of the nutmeg and mustard. Stir. Season with salt and white pepper once the cheese has melted.

6. Pour sauce over cauliflower.

7. Melt the remaining tablespoon of butter. Pour into a small bowl. Mix in the remaining cheese and all of the breadcrumbs. Spread mixture over top of the cauliflower.

8. Bake for 15-25 minutes or until golden brown and bubbly.

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