Cauliflower Cheese
- serving for 3-4
- 1 hour
- oven, pan
For Cauli Cheese
Ingredient
cauliflower 1 large head
Roux
butter 50 g
plain flour 50 g
whole milk 500 ml
Sauce & Seasoning
Dijon mustard 1 tbsp
ground nutmeg 0.5 tsp
bay leaf 1 pc
cheddar 75 g
salt to taste
Topping
cheddar 75 g
For Crumb
Ingredient
cauliflower stalk
panko 50 g
chopped sage leaves 5-6 pc
butter
salt to taste
Directions
Cut the cauli into florets, drizzle with olive oil and roast at 200c for 20 mins
Finely dice the stalks and set aside
Brown butter slightly then add flour cook for 5 mins
Add milk to roux a little bit at a time constantly stirring
Add the mustard, nutmeg and bay leaf simmer for 10 mins
Stir in half of the cheese until melted and season to taste with salt
Mix the roasted cauliflower through the sauce
Top with remaining cheese and bake at 200c for 15 mins
Add a large knob of butter to a pan and fry the cauli stalks until golden brown
Add Panko and cook until golden and crispy add a pinch of salt and the sage
Top the cauli cheese with the crumb and serve
Principles
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Cook flour: cook out raw flour taste
- Adding liquid to roux with temperature difference : avoid lumping
- Adding liquid to roux little by little: avoid lumping
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
- Roux stage: white, blond, brown, dark brown
credit to chefthombateman