Creamy Cauliflower Cheese
This cauliflower cheese is creamy, rich and goes perfectly with any main dish.
Servings: 6 servings
Calories: 297kcal
Ingredients
- 1 extra large cauliflower
- 1 teaspoon cooking oil
- 1 small onion finely diced
- 25g salted butter
- 2 tablespoon cornflour cornstarch
- 350ml semi skimmed milk
- 150ml single cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dijon mustard
- 180g cheddar cheese or extra mature cheddar cheese grated
Instructions
- Preheat the oven to gas 6/200°C/fan 180°C/400°F. Place a large pan of water on a high heat, add some salt and bring to the boil. While waiting for the water to heat, prepare the cauliflower.
- Remove the leaves then cut the cauliflower into medium sized pieces and place in a colander. The stem is edible so no need to cut it off, only if you want to. Rinse the cauliflower, strain then add to the boiling water and boil for 5 minutes. Strain the cauliflower and set aside.
- Place the same large saucepan on a low to medium heat then add the vegetable oil and add in the chopped onions. Cook until soft then add in the butter and allow to melt. Add the cornflour to a cup then add 4 tbsps of the milk and mix until smooth. Pour the rest of the milk into the pan then pour in the cornflour mixed with milk along with the single cream. Keep stirring until the sauce begins to thicken then mix in the salt, black pepper, Dijon mustard and half the cheese.
- Once the cheese has melted and the sauce has thickened, turn off the heat and add the cauliflower to the pot with the cheese sauce. Stir to ensure all the cauliflower gets coated in the cheese sauce then transfer the cauliflower cheese to a baking dish and top with the rest of the cheese. Bake for 35 – 40 minutes or until golden brown in colour then remove from the oven and allow to stand for 10 minutes before serving.