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Friday, 28 October 2011

Cauliflower Cheese

The cauliflowers here are enormous, far too much for just one meal. I bought a huge one, which sat in my fridge for two weeks. We had it with some lovely pork chops & mash potato but there was a huge amount left. It rare that we eat meat & veg so I was getting concerned when I remembered the good old cauliflower cheese I used to have at mums or in more recent years at the local Worcester carvery, Mmmmm. So I made two this week. I think I will get another & experiment with sauces while they are huge & cheap. This one cost me 2 leva, less than one English pound & would feed 12 people!!!!!

60g Flour
60g Margarine or butter
50g Parmesan cheese
50g Cheddar or hard cheese can use low fat.
Salt & pepper
450 ml Milk

Break cauliflower into large size heads. Boil cauliflower but don't cook completely as it will continue to cook in the oven.
In a small saucepan melt margarine/butter on low heat & stir in flower with a wooden spoon. Keep stirring till fully incorporated & keep stirring for another minuet. Add the milk a little at a time & using a hand whisk, so you do not get any lumps, incorporate it all into a sauce. You want each addition to thicken then add more etc, keep stirring all the time.  Add the parmesan cheese & stir well till sauce thickens. Add more milk till you get the consistency you want, but not too runny!
Place the drained cauliflower in a oven dish & grind pepper over the top. Pour over the cheese sauce & top with the grated cheddar.

Bake in pre heated oven 220c for 35 mins till nicely browned on top.

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