Cauliflower cheese

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:

Ingredients:

  • 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
  • salt
  • freshly grated nutmeg

Method:

  1. Melt butter in saucepan over gentle heat, stir in flour and cook for 2 minutes, stirring constantly
  2. Gradually incorporate milk, still stirring constantly and bring to boil
  3. Add cheese and stir until melted
  4. Season to taste with salt, pepper and nutmeg
  5. 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.
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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