Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, main course cauliflower cheese. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Main course Cauliflower Cheese is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Main course Cauliflower Cheese is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have main course cauliflower cheese using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Main course Cauliflower Cheese:
- Get 1 good-sized cauliflower
- Prepare 60 g butter
- Prepare 40 g plain flour
- Get 500 ml milk
- Make ready 150 g cheddar cheese (or other variety according to preference)
- Prepare Salt
- Take Ground black pepper
- Make ready 1/2 tsp English mustard powder or 1 tsp ready-mixed mustard
- Prepare 80-100 g bacon, cut in small pieces. I use unsmoked bacon but use smoked if that’s your taste
- Make ready 2 onions, thinly sliced
- Prepare 3-4 cloves garlic, chopped
- Get 1 leek, reasonably thinly sliced
- Make ready 100 g chestnut or other mushrooms, in chunks
- Get 10 cherry tomatoes, halved
Instructions to make Main course Cauliflower Cheese:
- Pre-heat oven to Gas Mark 5 or electric equivalent. 160C on a Circotherm oven, probably 180C otherwise.
- Break up the cauliflower into large florets (use the stalks and outer leaves if you like but cut them up small so that everything is cooked evenly) and boil in salted water for around 10 minutes, until cooked but still firm. Remove from heat, drain and spread across a lasagne or similar oven-proof dish.
- Heat 10g of the butter and gently fry the bacon pieces for 3 minutes, stirring occasionally. Add the onions and fry them for another 2 minutes. Then add the garlic and leeks and fry for a further 2 minutes, stirring frequently. Finally, add the mushrooms and fry for another minute, stirring gently but continuously. Set aside.
- In a separate pan, gently melt the butter and then progressively add the flour, stirring continuously to make a smooth paste.
- Add the milk, a very little at a time and stirring continuously. When all is thoroughly mixed, add 100g of cheese and stir until well-mixed.
- Add the fried ingredients, stir to mix well. If the sauce is too thick to be be of a pouring but not thin consistency, add a little more milk.
- Pour over the cauliflower to cover evenly. Spread the remaining 50g of cheese and place the halved tomatoes on top.
- Bake in the pre-heated oven for 30 minutes until golden-brown and bubbly. Serve piping hot
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