Cauliflower cheese

Cauliflower cheese

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

I’m in trouble at home if I serve up a Sunday roast without cauliflower cheese! I like to use olive oil and butter to make the roux for my white sauce and I add mustard to give it a kick. Sometimes I’ll include some broccoli too.

Ingredients

Quantity Ingredient
1 large cauliflowers, trimmed and cut into florets
or 2 small cauliflowers, trimmed and cut into florets

For the cheese sauce

Quantity Ingredient
650ml whole milk
15g unsalted butter
1 tablespoon extra virgin olive oil
30g plain flour
2 teaspoons english mustard
150g mature cheddar, grated, plus extra for the topping
sea salt
freshly ground white pepper

Method

  1. To make the sauce, warm the milk in a saucepan. In another pan, heat the butter and olive oil until the butter is melted and bubbling, then add the flour. Cook, stirring, for 2 minutes then stir in the warmed milk, a ladleful at a time until it is all incorporated. Bring to a simmer, then turn the heat down low and cook for 20 minutes, stirring occasionally to ensure the sauce doesn’t catch.
  2. In the meantime, preheat your oven to 200°C. Bring a pan of water to the boil and add some salt. Drop in the cauliflower florets and blanch for 4 minutes until just starting to soften. Drain thoroughly and arrange in an ovenproof dish in which they fit fairly snugly.
  3. Add the mustard and grated cheese to the sauce and whisk until the cheese is melted and fully combined. Taste for seasoning, adding salt and white pepper as you wish.
  4. Pour the sauce over the cauliflower florets and sprinkle on some extra cheese. Bake in the oven for 15 minutes until the sauce is tinged with brown and bubbling. Serve immediately.
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