Coliflor con queso

Ingredientes

• 1 whole Cauliflower (cut into florets)
• 50 grams Butter
• 50 grams Plain Flour
• 600 ml Milk
• 2 tsp Dijon Mustard
• pinch Nutmeg
• 100 gram Gouda
• 100 grams Mature Cheddar
• Salt and Pepper
• 50 grams Gouda (Grated)
• 50 grams Mature Cheddar (Grated)
• 20 grams Panko Breadcrumbs

Preparación

1. 1

   Florets: Chop 1 whole Cauliflower into florets and set aside.

2. 2

   Boil: Bring a large pot of salted water to a boil, then add the chopped cauliflower florets. Boil for around 5 minutes until they are tender but still firm.

3. 3

   Drain the boiled cauliflower and let it air dry.Preheat the oven to 200°C/ 220°C/ 425°F/ Gas Mark 7

4. 4

   Roux: Prepare the cheese sauce by melting 50 grams Butter in a large pan over medium-low heat, stirring in 50 grams Plain Flour a bit at a time until you form a smooth paste (roux). Cook for 1 minute without allowing it to turn brown

5. 5

   Milk: Gradually add 600 ml Milk to the roux in small splashes, whisking constantly between each addition to remove lumps.

6. 6

   Flavour: Add any desired flavourings such as 2 tsp Dijon Mustard and pinch Nutmeg or use other spices like paprika, parsley or thyme to the sauce and stir until well combined. Bring to a boil to help thicken.

7. 7

   Cheese: Reduce the heat to a simmer and add your chosen cheese (we used 100 gram Gouda & 100 grams Mature Cheddar, stirring occasionally until it melts.

8. 8

   Season: Add Salt and Pepper to taste.

9. 9

   Dish: Place the drained cooked cauliflower chunks into a oven proof baking dish.

10. 10

    Pour over the cheese sauce.

11. 11

    Topping: Sprinkle with grated cheese we used (50 grams Gouda & 50 grams Mature Cheddar) and 20 grams Panko Breadcrumbs if using.

12. 12

    Bake: Place the baking dish into the preheated oven (200°C/ 220°C/ 425°F/ Gas Mark 7) for 25 minutes or until golden brown and bubbly on top.

13. 13

    Serve warm as an accompaniment or a main meal!