Annie Bell's Herby Cauliflower Cheese

Name: Annie Bell's Herby Cauliflower Cheese
Cuisine: British
Ingredients: 50g unsalted butter; 45g plain flour; 500ml full-cream milk; 1 bay leaf; 1 tbsp dijon mustard; Sea salt and black pepper; 700g cauliflower florets (about 1 large or 2 small cauliflowers); 150g lancashire cheese crumbled; 2 tbsp each chopped flat-leaf parsley, basil and chives; 50g freshly grated parmesan; 1 tbsp vegetable oil

Over a year ago 3,733 views

British Side Dish

Ingredients

50g unsalted butter
45g plain flour
500ml full-cream milk
1 bay leaf
1 tbsp dijon mustard
Sea salt and black pepper
700g cauliflower florets (about 1 large or 2 small cauliflowers)
150g lancashire cheese crumbled
2 tbsp each chopped flat-leaf parsley, basil and chives
50g freshly grated parmesan
1 tbsp vegetable oil

Accompaniment

Method

1
You will need a 20cm x 30cm gratin dish or one of equivalent size.

For the white sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and cook for about 1 minute until floury in appearance and bubbling.

Remove from the heat and gradually work in the milk using a
wooden spoon or a mini hand whisk (the kind for making sauces), a little at a time to begin with.

Return to the heat and bring to the boil, stirring or whisking frequently until it thickens. Add the bay leaf and simmer over a low heat for 10 minutes, stirring occasionally. Remove the bay leaf, add the dijon mustard, season to taste, then give the sauce a final whisk until really smooth and silky.

At the same time, cook the cauliflower. Bring a large pan of salted water to the boil, add the florets and simmer for 10 minutes until tender, then drain into a colander.
Meanwhile, preheat the grill and place the gratin dish underneath to warm through.

Combine the cauliflower with the white sauce and gently reheat. Fold in the lancashire cheese and herbs and tip into the hot dish. Scatter over the parmesan, drizzle over the oil and grill until golden, 5-7 minutes.