Description
Chopped and blanched cauliflower thrown into a large baking dish, covered in black pepper cheese sauce, topped with grated cheese and baked in the oven for a crispy roasted finish!
Ingredients
Scale
- 2 mediums cauli heads, large stem removed and broken into large florets
- 3 tbsp butter
- 4 tbsp flour (1/4 cup)
- 1.5 cups milk (regular or non-dairy, see notes)
- 5 oz grass fed cheddar, grated
- 1 tsp smooth english mustard (optional)
- 1 tsp whole mustard (optional)
- salt
- pepper
Instructions
- Bring a large pot of salted water to the boil and set your oven to 375 deg F.
- Wash the cauliflower thoroughly, prep, and place in the boiling water. Cook for 3–5 minutes, until the cauliflower is almost tender, but still quite firm. Tip into a strainer and set aside to drain.
- In a medium size pot, heat the butter on a medium heat until melted. Add the flour and vigorously whisk into into a paste, it’ll thicken very quickly. In small increments, start adding your milk, quickly stirring any lumps until smooth, before repeating the process. Once you’ve used about half the milk with this process, add the remainder and stir over a low to medium heat for another 4-5 minutes until it thickens. It’s important to not stop stirring otherwise you will get lumps (it’s a bit of a workout!).
- Add your mustard, a generous portion of salt and pepper, and half the grated cheese into the sauce and stir for a further 1-2 minutes, then turning off the heat.
- In a large oven proof baking dish, arrange the chunky cauliflower equally and carefully pour in the sauce, being careful to ensure all the cauliflower is covered. Top with the remaining cheese and bake for 20-25 mins, until the top is golden brown and bubbling.
- Category: Lunch/Dinner
- Method: Stovetop / Oven