Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

CAULIFLOWER CHEESE

Related Nigella Recipes

Related Community Recipes

Serves: 4

Print
What does this mean?

My husband always used to turn his nose up when I suggested this for a Sunday Lunch accompaniment. But I added a twist and now he raves about it. I hope you like it too. It goes really well with Beef or Lamb.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

  • 1 cauliflower (cut into florets)
  • 1 oz butter
  • 1 oz all-purpose flour
  • 6 oz grated mature Cheddar
  • ½ pint milk
  • 6 rashers bacon
  • freshly ground pepper

Method

  1. Par boil the cauliflower in boiling salted water for about 6-7 minutes. Drain and put in greased, oven proof serving dish.
  2. In a saucepan melt the butter and add the flour. Stir together to make a paste and let it cook for 1-2 minutes.
  3. Add the milk a little at a time stirring constantly making sure that it is all combined together until it is to your preferred consistency.
  4. Add the cheese and stir in until melted and unctuous. Remove from the heat. Cut the bacon into ½ strips and dry fry until crispy.
  5. Throw the bacon into the cheese sauce and stir in together with the pepper.
  6. Pour the sauce over the cauliflower and bake in a preheated oven at 180 deg C for about ½ an hour or until bubbling and golden on top.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • This is even better if you first infuse the milk by putting it in a small saucepan with a half an onion, 5 or 6 peppercorns, a dash of hot chilli pepper, sachet of bouquet garni (mixed green herbs) and a few grates of nutmeg, bring to a simmer and then leave with lid on for half an hour or so, while you're doing other prep stuff. It will cook down a bit so increase the initial amount by about 60 ml. After infusion, you strain it and the milk has absorbed all those flavours. When you are making the roux for the sauce, do it in the pan you cooked the bacon in. Obviously you strain off all that liquid fat first (don't throw it away though) but there are the crispy bits and seasoning left in the pan, which will give extra flavour to the saucee. Also, it's nice to mix in a second cheese for about a quarter of the amount, to give it a richer flavour, especially a goat or sheep variety. Finally, baked casseroles are always just a tiny bit more delicious with breadcrumbs on top!

    Posted by Dianarama on 28th Feb 2013 at 19.52