Cauliflower cheese


We had this with some pork and leek sausages and some roasted sweet potato and carrots. It went down pretty well. Even Little Lady Swabey had a couple of bits of cauliflower, which is virtually unprecedented, and she loved the sauce. Baby Swabey devoured it (are you noticing a pattern here?) and Papa Swabey was very enthusiastic. But then, being served up sausages for dinner always puts him in a good mood.

I never usually measure out my ingredients when making a roux, so the amounts given are just a bit of a guide. The most important thing is to continually mix. I use a whisk so no lumps survive.

(This is inevitably the moment when Little Lady Swabey needs to go for a poo or Baby Swabey starts trying to climb into the dishwasher. If life gets in the way, just turn the hob off and resume once everyone’s sorted.)

Serves: 4 as part of a main meal

Prep: 15 minutes

Cook: 20 minutes

  • 50g butter
  • 3 tbsp flour (heaped)
  • 1 pint milk
  • 100g cheddar cheese
  • 1 tsp English mustard powder
  • pinch white pepper
  • 1 cauliflower
  • breadcrumbs to sprinkle on top (about 2 slices worth)
  1. Cut cauliflower into florets and put in pan with boiling water. Bring up to the boil then turn down to a simmer for 5-10 minutes.
  2. While the cauliflower is simmering, put the butter and flour in a pan over a high heat, stirring with a whisk until the butter has melted and the mixture comes together. Add a bit of the milk at a time, stirring continuously, until the sauce reaches the desired consistency. Add the cheese, mustard powder and white pepper and stir until the cheese has melted.
  3. Drain the cauliflower and place in an oven-proof dish. Cover with the cheese sauce and sprinkle over the breadcrumbs.
  4. Put in the oven for 20 minutes, or until the cheese sauce is bubbling and the breadcrumbs are crispy.
  5. Enjoy with sausages or a roast.

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