Thursday, 10 July 2014

Cauliflower Cheese

Cauliflower Cheese to Roast Chicken is as Icing is to Cake, a little piece on happiness on one's plate. A generous dash of gravy, goes without saying. 

This dish reminds me so much of home, the creamy sauce and cheese is so comforting it literally warms your heart. If is wasn't 40+ degrees outside I would put on some fuzzy socks, a cosy knit and immersed myself in a fluffy blanket with a bowl of this cheesy goodness.

I made this in a flurry last night as iftar time was quickly approaching and a hungry Mel is not one to fluff around with taking photos. I actually sent a quick message to my Mum asking her for the recipe for the perfect accompaniment to my roast chicken. My usual roast potatoes needed a change up so this was the fix! Check my post about cooking the perfect roast chicken, here. I have all the tips and tricks for a succulent and tasty chook.


  • 1 medium size cauliflower
  • 25g  butter
  • 25g  flour
  • 600ml milk 
  • 1/2 C grated cheddar cheese
  • breadcrumbs
  • Parmesan Cheese, grated
  • salt and pepper to taste
  1. Cut the cauliflower into small florets and blanch in boiling water until just tender. Drain and set aside.
  2. Melt the butter in a saucepan.
  3. Sift in the flour and stir until it has cooked off (1-2mins)
  4. Remove the saucepan from the heat and gradually stir in the milk to get a smooth sauce.
  5. Return to heat, stirring continuously bringing it to the boil. 
  6. Add the cheddar cheese, salt and pepper. 
  7. Simmer gently for 8-10 mins. 
  8. Add the cauliflower, stir to combine.
  9. Transfer the cauliflower cheese into a oven-safe dish, top with breadcrumbs and parmesan and bake in 160C oven for 20 mins. 
Image via Ella Goodwin