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Cauliflower Cheese

Source of Recipe

From "Real Irish Food" by David Bowers


Recipe Introduction

"When I was a child, the words 'Cauliflower Cheese' struck horror into me at dinnertime, mainly because my mother's occasionally over-frugal ways meant it was simply a boiled cauliflower covered in a lumpy white sauce of far more flour than cheese. I have since gone on to a much more successful career in cauliflower and cheese, so that my older son greets this dish at supper with cries of joy. White pepper is common, because it adds a sharper flavor to the sauce, but black pepper is fine, too."

Recipe Link: https://tinyurl.com/27evkax6

List of Ingredients

â—¦ 1 large head cauliflower
â—¦ 2 tablespoons butter
â—¦ 2 tablespoons flour
â—¦ 1 ½ cups whole milk
â—¦ 8 ounces sharp cheddar cheese (preferably white cheddar)
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ Salt and black or white pepper


Recipe

Preheat the oven to 375° F and butter a one-quart shallow casserole dish. Break the cauliflower into florets and boil or steam until tender, 10 to 15 minutes. (I like to steam it because then the cauliflower is not waterlogged and tastes cheesier.)

In a medium saucepan over medium heat, melt the butter and stir in the flour. Pour the milk slowly in, whisking constantly, to avoid lumps. Bring the milk just to a simmer, stirring frequently, and cook 2 to 3 minutes, until the sauce thickens. Add the cheese by handfuls, reserving one last handful. Stir until melted. Season with nutmeg, salt, and plenty of pepper.

Spread the cooked cauliflower florets evenly in the prepared casserole dish and pour the cheese sauce over all. Sprinkle the reserved handful of cheese over the top. Bake for 10 minutes, until the casserole is bubbling and lightly browned in spots.

Makes 6 servings