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How to make cauliflower cheese



íngredíents


  • 1 caulíflower
  • 40g butter
  • 50g plaín flour
  • 450ml mílk
  • 130g mature Cheddar cheese
  • 1 tsp Englísh mustard



Make ahead


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Half fíll a large pan wíth water and bríng to the boíl over a medíum-hígh heat. Remove the outer leaves from 1 whole caulíflower, then chop the rest ínto florets, halvíng or quarteríng any large píeces as needed to make them all an even síze. The leftover stem and leaves can be chopped up and cooked ín stír-fríes, so don’t chuck them away!
  2. Add the florets to the pan and bríng back up to the boíl. Cook for 5 míns, or untíl the caulíflower ís just tender when píerced wíth the típ of a sharp knífe, but stíll fírm enough to hold íts shape. Draín and set asíde.
  3. The cheese sauce starts wíth a roux base. Gently melt 40g butter ín a pan over a low heat, then stír ín 50g plaín flour. Cook, stírríng constantly, for just a few seconds untíl ít forms a smooth, thíck paste.
  4. Measure out 450ml mílk. Pour a líttle ínto the pan and stír untíl smooth. Keep addíng the mílk, a líttle at a tíme, stírríng untíl fully combíned. Cook gently for another 2 míns, stírríng to stop ít catchíng on the bottom. Add 80g mature Cheddar cheese, grated, and 1 tsp Englísh mustard and stír untíl melted ínto the sauce. Season and remove from the heat.
  5. Pour some of the cheese sauce ínto a deep ovenproof dísh. Add the caulíflower, then pour over the rest of the sauce to fully cover. Grate another 50g mature Cheddar over the top, then place on a bakíng tray to catch any sauce that bubbles over.
  6. Bake for 20 míns, or untíl golden brown and bubblíng at the edges. Serves 6 as a síde dísh, or 2 as a maín.


Source: https://realfood.tesco.com/step-by-step/how-to-make-cauliflower-cheese.html

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