Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 50g butter
- 50g plain flour
- 600ml milk
- 200g mature cheddar cheese, grated
- 50g Gruyere cheese, grated
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/ Gas Mark 6). Steam or boil the cauliflower florets for 5-7 minutes, until slightly tender but still firm. Drain well and set aside in a baking dish.
- Step 2: Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Step 3: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
- Step 4: Remove the sauce from the heat and stir in the cheddar and Gruyere cheese until melted and smooth. Add the Dijon mustard, salt, and pepper to taste.
- Step 5: Pour the cheese sauce over the cauliflower florets in the baking dish. Ensure the cauliflower is evenly coated.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbling. Let it stand for a few minutes before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 180°C until warmed through, or microwave in short bursts, stirring occasionally.
- Serve as a comforting side dish alongside roasted meats or a hearty vegetarian main course.
- For an extra creamy sauce, use a good quality, full-fat milk and be patient while whisking in the milk to ensure a perfectly smooth béchamel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American