Rye Free Cauliflower Cheese

Total time55 min

Prep time15 min

Cook time40 min

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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