Simply Delicious Cauliflower Cheese – Recipe

I love cauliflower cheese! I only have to hear someone mention it, and I crave it until I get chance to buy a cauli and make it.

This has led me to make a larger portion and freeze it in batches. That way I can satisfy my craving instantly. Well at least when it’s defrosted!

Having these portions ready made has recently resulted in making one of our favourite dishes, even better!

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In the summer when our courgette plant is producing so much fruit we can hardly keep up with it. We make so many different dishes with them, including courgette cake.

One of our favourite dishes though, is vegetable lasagne using slices of roasted courgette.

It is surprisingly more delicious than the meat version, and I say this as a meat eater.

When I came to make this dish recently, I realised I hadn’t got enough milk for the cheese sauce. Rather than dashing to the shop, I remembered the cauliflower cheese in the freezer and had a brainwave!

Vegetable Lasagne with Cauliflower Cheese!

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Cauliflower Cheese

If you’ve never made cauliflower cheese before, it’s pretty straight forward. You do need to make a roux for the cheese sauce, but this is easy enough. The only golden rule you need to remember is, keep stirring!

Ingredients

• Cauliflower – 1 large or 2 smaller
• Butter – 80g
• Flour – 3-4 tbsp Gluten free or ordinary 
• Milk – 1/2 pint 285ml approximately. I use full fat, but any milk will work.
• Cheese, strong cheddar or gruyere grated – 200g

Method

Cut the cauliflower into florets. You can boil them in a pan of boiling water for around 15 minuets, or do what I do and steam it in the microwave with a tbsp of water for approximately 10 minutes.

Check to see if it is cooked by sticking a knife into it, it should glide in smoothly.

Making the roux

In a pan melt the butter, add the flour and cook for a few minutes stirring regularly. 

With a whisk start to add the milk a bit at a time, roughly around a shot glass full. It’s essential to stir continuously.

If it looks a bit lumpy, just stir harder!

As soon as the milk is absorbed add another shot. Stop when your personal consistency is achieved.

Turn off the heat and stir in the grated cheese.

Drain the water from the cauliflower and chop with a sharp knife into small pieces. Stir in the cheese sauce.

Portion up, and freeze when cool.

Productive gardeners make happy cooks.