I ate a lot of cauliflower cheese when I was a kid – it was a real family favourite! It’s ideal comfort food – sort of healthy as it’s veggies, sort of not-very-healthy since it’s creamy and cheesy. Either way, I’m a great believer in moderation so it’s a delicious side dish (or a main if you so desire) to have as a tasty treat. If you’re looking for a skinny version, Amy from She Cooks, She Eats has a really tasty recipe!
I don’t really like cauliflower that much so I prefer to make it with tenderstem broccoli, though you can make it with normal broccoli (or indeed cauliflower) if you choose. You can either chop the tenderstem up or leave it long – though the latter does make it slightly harder to serve.
For a side dish for 4-6 people, you need:
- 800g tenderstem broccoli
- 300ml milk
- 200ml single cream
- 4 tbsp flour
- 60g butter, chopped
- 200g extra mature cheddar, grated
- fresh nutmeg
- Preheat the oven to 200ºc.
- Steam the tenderstem broccoli for 5 minutes until tender – be careful not to over cook it. Once it’s done, remove from the heat and place in a medium heatproof dish – I used a pie dish.
- Next pop your milk and cream into a medium saucepan with the chopped butter. Sieve the flour over the top and start whisking. Whisk continually until the sauce bubbles and thickens. Take off the heat and grate a pinch of fresh nutmeg into the mix. Add the cheese and stir until it melts in.
- Pour the cheesy mixture over the broccoli and twist some fresh black pepper over the top. Bake in the oven for 20 minutes until the top is golden brown and it’s bubbling.
- Serve your tenderstem cheese with whatever you like! It goes well with chicken or rich, saucy dishes. I’ve even had it with chilli con carne, which worked surprisingly well!