Cauliflower cheese is one of those dishes that ‘everyone’ in England makes, and every family has its own take on it. This particular one is how my boyfriend’s mum always used to make it, simple yet delicious. It can be served as a main course on its own or with a salad, or as a side dish. I find it’s a perfect comfort food on a rainy day.
Serves 2 as a main course or 4 as a side dish
1 small cauliflower
2 tablespoons butter
2 tablespoons cornflower
500ml whole milk
salt and pepper to taste
150g cheddar cheese (grated)
Cut the cauliflower into florets, and steam it until it’s soft.
While the cauliflower is steaming, make a béchamel sauce from the butter, corn flour and milk. Start by melting the butter and then adding the flour. Once you have whisked these two to a smooth mixture you add the milk a little at a time, stirring continuously. Add salt and pepper to taste, and finally 50g of the cheese. Leave this to simmer for a couple of minutes.
When the cauliflower is soft, place the florets in an ovenproof dish, pour over the sauce, and sprinkle the remaining cheese over it. Place under a warm grill for 5 minutes until the cheese is melted and slightly coloured.