Cauliflower cheese



  • litre soya milk or similar
  • an onion
  • clove
  • bay leaf
  • 75 Grams
  • 50 Grams
    plain flour
  • Salt and pepper medium cauliflower
  • 100 Grams
    mature cheese, grated (or the vegan option of a mixture of beer yeast + almonds)
  • 75 Mililitres
    double cream or vegetable cream
  • Nutmeg


  1. Put the milk in a small pan and poke the clove into the onion. Add this, a pinch of salt and the bay leaf to the milk and heat gently to a simmer. Take off the heat and leave to infuse for 15 minutes, then remove the onion and bay leaf

  2. Melt 50g butter in a medium pan over a medium-low heat, and stir in the flour. Cook for a couple of minutes until it smells biscuity, then add the milk, one ladle at a time, stirring it in until you have a smooth sauce. Turn the heat right down and leave to simmer for 15–20 minutes until thick

  3. Meanwhile, bring a large pan of well-salted water to the boil. Cut the cauliflower into florets and boil them for 4 minutes, until just tender. Drain thoroughly and keep warm

  4. Melt most of the remaining butter in a frying pan over a medium-high heat and fry the cauliflower until slightly browned and caramelised. Season and spoon into a baking dish, then put the rest of the butter into the pan, add the breadcrumbs and fry until crunchy and golden. Season. Preheat the grill to medium-high

  5. Stir the Lancashire into the sauce until it melts, and then add the cream, a grating of nutmeg and season to taste. Pour over the cauliflower. Top with the grated cheese, followed by the breadcrumbs, and grill until golden and bubbling


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