Cauliflower blue cheese
This is a twist on the classic recipe, making a tangy and tasty side dish, perfect for Christmas dinner. Recipe and image courtesy of 1912 Artisan Cheese, 1912.co.uk
Prep: 15 mins
Cook: 35 mins
Serves: 4-6
Ingredients
- 1 tsp salt
- 1 large cauliflower (1-1.2kg), trimmed and cut into florets
- 40g unsalted butter
- 40g plain flour
- 500ml whole milk, warmed
- 1 tsp English mustard (optional)
- 100g 1912 Artisan Stilton, crumbled
- 50g mature cheddar cheese, grated
- freshly ground black pepper, to taste
- pinch nutmeg (optional)
- fresh parsley (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Add the salt to a large pan of water and bring to a boil. Add the cauliflower florets and cook for 5-6 minutes until just tender but still holding their shape. Drain well and steam-dry in the colander
for a few minutes.Step 2
In a saucepan, melt the butter over a medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, a little at a time, until smooth and thickened. Stir in the mustard, Stilton and cheddar until melted and creamy. Season with black pepper and a touch of nutmeg.
Step 3
Arrange the cauliflower florets in a lightly buttered ovenproof dish. Pour the cheese sauce evenly over the top, ensuring all the florets are coated.
Step 4
For the topping, mix the breadcrumbs with the remaining cheddar (or Stilton) and sprinkle over
the sauce.Step 5
Bake for 20-25 minutes, until golden and bubbling. Sprinkle with parsley before serving, if liked.
