Whole baked cauliflower cheese
Here we jazz up the classic side dish with chorizo and panko breadcrumbs.
Prep: 10 minutesCook: 40 minutes
1 cauliflower, leaves and stalk/heart removed
For the sauce:
75g butter50g plain flour600ml milk125g grated Gruyere or Cheddar cheese or a mixture of any leftover cheese you have1 heaped tsp Dijon mustardSplash of Worcester sauce (if not for veggies)1 tbsp crème fraiche (optional)Salt and pepper
Optional to top:
75g cubed chorizo50g panko breadcrumbs25g grated Gruyere cheese2 tbsp fresh chopped parsley
Preheat the oven to 180C/gas 4.
Place the whole cauliflower floret side down in a large saucepan of boiling water for a couple of minutes. Drain.
Place the cauliflower the right way up in a baking dish or casserole dish.
To make the sauce: Melt the butter in a pan then mix in the flour and cook out for a few minutes until the flour mixture is lighter in colour. Gradually add milk, stirring all the time until thick and smooth.
Add cheese of your choice, mustard, Worcester sauce (if using), crème fraiche, salt and pepper.
Cover the cauliflower with cheese sauce.
To top (if using) fry the chorizo until coloured, mix in a bowl with cheese, breadcrumbs and parsley. Scatter over the top of the sauce topped cauliflower cheese.
Bake for about 30 minutes until golden and bubbly.
For a veggie cauliflower cheese omit the Worcester sauce and chorizo.