Mushroom Free Cauliflower Cheese
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tsp salt, plus more for the blanching water
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp dijon mustard
- ¼ tsp freshly grated nutmeg
- ¼ tsp white pepper
- 1 ½ cups sharp cheddar cheese, grated (divided)
For the topping
- 2 tbsp parmesan cheese, finely grated
Instructions
- 1
Preheat the oven to 400°F (200°C). Bring a large saucepan of well-salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender but still holding their shape with a little resistance at the core. Drain thoroughly in a colander and leave to steam-dry for 2–3 minutes — excess moisture will thin the sauce.
- 2
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale straw colour and smells faintly nutty.
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