One more to go! been a busy day and the aromas in the house are incredible!
Here is my take on a Cauliflower cheese.. We are spoilt this year and going over to our BiL's for the big day but they demanded we bring this dish!
Quite straight forward and incredibly delicious outcome by combining a couple of methods into one 💜🧡
Serves: 8 | Macros: 4.8g Carbs, 43.8g Fat, 13.1g Protein
Ingredients:
875g Cauliflower florettes, weight after trimming
500g double cream
250g Cheese (I used a mix of Vintage, Gloucestershire and some mild cheddar)
3 cloves of garlic, unpealed
1/2 whole nutmeg for grating
1 tsp English Mustard Powder
Salt and white pepper
Method:
- Cut the cauliflower into small little portions, you can save the centre stem for a stew or stock, same goes to leaves
- Into a saucepan with about 10g salt and boiling water, allow them to cook until just fork tender - about 10 minutes. I cooked then without covering. Once cooked, drain and let them steam dry.
- Smash the garlic under the edge of a knife (with caution!) and drop them into a saucepan with the double cream
- Grate over the nutmeg and add the mustard powder. bring the mixture to near boil, but do not let it bubble.
- Line the cauliflower in a single layer on the suitable baking tray you will be using and then generously cover the veg with the cream mixture, I elected to leave the garlic in, but you can remove if you prefer
- Bake in a preheated oven at 200C - Fan, for 15 minutes once ready, bring out of oven and turn it up to 215C
- I used the grater attachment on my food processor to grate all the cheeses. as shop bought pre-grated stuff typically is loaded with a starch to help it from sticking. takes 1 minutes and is very cost effective!
- load up the cheese on the trays .. all of it!
- Bake for a further 10 minutes until bubbly perfection 💜🧡