Wanting to use up the leftover cauliflower, potatoes and gruyere cheese from our decadent fondue night, I roasted a chicken the next night over the potatoes (so they roasted in the chicken fat) and made cauliflower cheese as a side. This was perfect Sunday evening comfort food for me.
Again I referred to my trusty Cooks Companion by Stephanie Alexander for the recipe (it strangely referred to a cheese sauce from “fennel with simple cheese sauce” from the cauliflower cheese recipe though). I did tweak the cheese sauce recipe to make it a bit thicker, but here’s the recipe:
- 1/2 head of medium Cauliflower cut into florets, blanched in boiling water (I basically add the cauliflower to boiling water and once it comes back to boil, I strain and run under cold water because the cauliflower will bake for another 30-40 minutes in the oven and I want to keep some texture so it’s not mushy)
- 40g butter
- 1 Tbl flour
- 1 cup warm milk
- 125g freshly grated gruyere
- white pepper
- freshly grated nutmeg
- Melt butter in saucepan over gentle heat, stir in flour and cook for 2 minutes, stirring constantly
- Gradually incorporate milk, still stirring constantly and bring to boil
- Add cheese and stir until melted
- Season to taste with salt, pepper and nutmeg
- Pour over blanched cauliflower (you can also use broccoli but I find that it overcooks and loses any texture). Top with breadcrumbs and pop in 180C oven for 30 minutes, until the edges are bubbling and the top is golden brown.