* Cauliflower Cheese

I LOVE Cauliflower Cheese. Especially one with an extra thick cheese sauce... however... I am aware that for many, this particular food stuff is their Kryptonite.

Well.... they ain't writing this blog. I am. If you want to get back at me for writing up a recipe that you don't like, you can spam me with images of Aubergines.

I HATE Aubergines.

Don't like licorice much either, so if you can find a way to combine the two - I'll do a little dance and donate it to you. Seriously. Stuff will jiggle...

...moving on...

I am ker-nackered. Today I have been swimming. After swimming my mate Trina offered me a HUUUGE muffin with lemon curd and fresh cream. We had earned it (Truly). She had barely picked hers up off the plate and I was already licking my fingers clean. If she hadn't had her hands full (HUUUUGE muffin... HUUUGE) I think she would have applauded me. Hell... I nearly applauded me. Pif paf poof and gone.

Okay, maybe I hadn't earned more than the lemon curd and the cream.

Okay.  

Just the lemon curd.

I really should have stopped at "Aubergines" , shouldn't I.

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Serves 2 - 4 depending on Kryptonite levels.

Prep time - 20 minutes
Cooking time - 30 minutes
Total time - 50 minutes

You will need
A suitable baking dish for the oven

Ingredients
For Mornay (Cheese) Sauce
1oz/30g butter
1oz/30g plain flour
1/2 pint/300ml hot milk
salt
pepper
3oz/85g mature cheddar grated

14oz/400g cauliflower cut into florets

Method

Preheat oven to 350f/180c/160c fan/gas 4

Add the cauliflower to a pan of boiling (salted) water. Boil gently for 10 - 15 minutes until just cooked. Drain and place in the bottom of the baking dish. Whilst the cauliflower is cooking, make the sauce.

In a heavy saucepan over medium heat melt the butter, don't let it brown as it will colour the sauce. Whisk the flour into the butter to make a roux - a thick golden paste. Cook very gently for about 5 minutes, stirring all the time - the mixture will begin to dry out and colour very slightly. Again, don't allow it to brown - you want it to stay a golden buttery colour.

Begin to add the hot milk to the mixture a little at a time, whisking completely smooth between additions. It may go a little lumpy, but just keep whisking and I PROMISE the lumps will disappear as the flour cooks into the sauce.

Once all the milk has been added, you should have a thick, almost white, silky sauce. If you want a slightly looser sauce, add a little more milk. Season with salt and pepper.

Remove from the heat before adding 3/4 of the cheese and  whisking it in thoroughly.

Pour/spoon the sauce over the cauliflower, scatter with remaining cheese and bake in the oven for 20 - 30 minutes or until the cheese has melted and turned golden. Or you just can't wait any longer.

Serve as a side, or grab a spoon and eat the whole lot. I didn't. Honestly.

EAT

See! That wasn't too painful. Was it.