recipe - Classic Cauliflower Cheese - Nigel Slater

Classic Cauliflower Cheese

cauliflower
550ml of creamy milk
peppercorns
a couple of cloves
a bay leaf
50g of butter
50g of flour
125g grated mature cheddar
Add snippets of bacon or cooked mushrooms

optional
nutmeg
Mace
Top with sunflower or pumpkin seeds for a bit of crunch


Cauliflower cheese is the most mild and soothing of recipes. Historically, the head is left whole, and the dish is never browned in the oven, but I like my cauliflower cheese with a golden brown "au gratin" crust.

THE RECIPE
Break the cauliflower into florets, discarding any very thick stalks, then steam till tender. Make a rich cheese sauce by warming 550ml of creamy milk in a pan. Season with peppercorns, a couple of cloves and a bay leaf and bring to the boil. Turn off and allow to infuse for 15 minutes. Melt together 50g of butter and flour, stirring till it thickens, then whisk in the strained milk. Bring to the boil, then lower the heat, stir in 125g grated mature cheddar and simmer for 15 minutes. Finish with a little nutmeg. Pour the sauce over the cauliflower, scatter with a little Parmesan or cheddar and bake at 200C/gas mark 6 for 25-30 minutes. Serves 4.

THE TRICK
Traditionalists insist on serving the head whole. Ignore them and break it into pieces, otherwise you will end up with solid, undercooked stalks and overdone florets. Take time over the cheese sauce, seasoning it properly with bay, nutmeg and pepper, then let it simmer on a low heat for at least 15 minutes.

THE TWIST
Leave the cauliflower and sauce in all its pale ivory purity or bake it till the sauce turns golden. The choice is yours. Mace is a lovely old-fashioned addition to the sauce. Mix the cauliflower with broccoli. Top with sunflower or pumpkin seeds for a bit of crunch, or a layer of Parmesan. Add snippets of bacon or cooked mushrooms to the sauce.

from http://www.guardian.co.uk/lifeandstyle/2011/jun/05/nigel-slater-classic-cauliflower-cheese

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