Cauliflower covered in a creamy cheese sauce with a crunchy sourdough crumb topping. Warm and filling, it’s a firm family favourite.
Serves 4-6.Products used:
MasterClass Non-Stick Heavy Duty 20cm Saucepan
MasterClass Non-Stick Heavy Duty 18cm Saucepan
MasterClass Acero 3 Piece Knife Set
MasterClass Soft Grip Nylon Cooking Spoon
MasterClass 31cm Aerating Ball Whisk
Ingredients:
1 cauliflower
30g butter
30g plain flour
1 pint of milk
Salt and pepper for seasoning
1 tsp English mustard
150g mature cheddar cheese, grated
100g sourdough breadcrumbs
1 tbsp yellow mustard seeds
1 tbsp nigella seeds
Method:
Pre-heat oven to 180°C.
Bring a large pan of salted water to the boil.
Trim the cauliflower and carefully cut into florets, then add to the salted boiling water and cook for 5 minutes.
Drain the cauliflower and run under cold water for a few minutes to stop the cooking process.
Melt the butter in a medium sized pan, then add the plain flour and stir together. Cook for one minute.
Pour in the milk a little at a time and whisk until the full pint is incorporated and the sauce has no lumps.
As the heat increases the sauce will start to thicken, it should take about 5-10 minutes.
When the sauce is ready add the mustard, half of the cheese and season with a little salt and pepper.
Place the cauliflower into an oven proof dish and pour over the cheese sauce.
Sprinkle over the remaining cheese, bread crumbs and seeds before placing into the oven for 30 minutes.
Cook until gold brown and the bread crumbs are crispy.
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