The Hairy Bikers' cauliflower cheese recipe
Classic cauliflower cheese Cauliflower cheese is a perfect side dish for roast chicken – either as part of a Sunday dinner or with cold leftovers. 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets 500ml/18fl oz milk2 bay leaves1 blade macefew peppercorns30g/1oz butter30g/1oz plain flour½ tsp mustard powderpinch cayenne pepper100g/3½oz cheddar or gruyère salt and freshly ground black pepper 500ml/18fl oz milk 2 bay leaves 1 blade mace few peppercorns 30g/1oz butter 30g/1oz plain flour ½ tsp mustard powder pinch cayenne pepper 100g/3½oz cheddar or gruyère salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 3.Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish.Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside.In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper.Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Preheat the oven to 180C/160C Fan/Gas 3. Preheat the oven to 180C/160C Fan/Gas 3. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling.