Cauliflower cheese

Cauliflower cheese

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

We have two growing seasons for cauliflower in the UK: in the West Country it is a winter crop, while in the North of England it’s a summer harvest. Both are excellent and there are many different ways you can treat this vegetable. Cauliflower cheese is a firm favourite, but you can also roast it, or deep-fry it in batter, or serve it as a purée which is particularly good with fish or offal.

Ingredients

Quantity Ingredient
1 medium cauliflower
500ml milk
salt
freshly ground black pepper
50g butter
50g plain flour
1 small bay leaf
200ml double cream
100g mature cheddar cheese, grated
1 large egg yolk

Method

  1. Preheat the oven to 200°C. Cut the cauliflower into large florets. Pour the milk into a saucepan, season and bring to the boil. Add the cauliflower florets and cook for 7–8 minutes or until just tender. Drain in a colander over a bowl, reserving the milk.
  2. Melt the butter in a heavy-based saucepan, then stir in the flour and cook, stirring, over a low heat for 30 seconds. Gradually whisk in the milk, keeping the mixture smooth. Add the bay leaf, re-season and simmer very gently for about 15 minutes, stirring from time to time.
  3. Add the cream and simmer for a further 5 minutes: the sauce should be quite thick by now; if not simmer gently until it is a thick coating consistency. Remove the bay leaf, then stir in three-quarters of the grated cheese and the egg yolk.
  4. Mix the cauliflower with the sauce and transfer to an ovenproof serving dish. Scatter the rest of the cheese over the surface and bake in the oven for about 15 minutes or until nicely browned.
Tags:
Hix Oyster & Chop House
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