Cauliflower Cheese with Chilli Flakes
This simple dish is a favourite in our house. You can serve it as a side dish alongside roast/grilled meats or chicken etc., or it can be served as a main course for vegetarian. It is best served piping hot. I make my cheese sauce all in one, the easy way. A little turmeric and chilli flakes added to the cheese sauce give it a lovely colour and make it stand out.
Edited May 2019.
Serves 6 as a side dish.
1 medium head cauliflower, broken into medium sized florets. Very large ones are difficult to serve.
40 gm. plain flour (maida)
400 ml. semi skimmed or full cream milk
1 tsp. English mustard. I use Coleman’s powdered mustard, but you can use any 'made' mustard paste.
150 gm. mature cheddar cheese, grated. You can use/add other cheeses like parmesan or a little bit of Stilton or similar.
Salt to taste
Turmeric and Chilli Flakes in Cheese Sauce
1/2 tsp turmeric powder
Chilli flakes to taste (use black pepper, if you don’t like chillies)
Preheat the oven to 190C/375F/Gas 5.
Trim and wash the cauliflower, cut into medium sized florets.
Place in pan of lightly salted water. Bring to boil and simmer briskly for 3-5 minutes. Don’t overcook it, the florets should be still fairly firm.
Drain in a colander and leave to drain. Run cold water to stop it from cooking further.
To make the sauce, take out 1 cup of milk out and bring the remaining milk to boil.
In the cup of saved milk, beat in the flour and mustard powder. If making turmeric cheese sauce, add it here.
Once the milk comes to boil, add the milk and flour mix to it, stirring quickly all the time, to avoid lump formation, until the sauce thickens. Turn the heat off.
Stir in two thirds of the cheese and chilli flakes.
Spoon some of this sauce on the base of the serving dish. Arrange the cauliflower florets on top.
Now pour over the remaining sauce slowly, ensuring that all the cauliflower is completely covered.
Sprinkle the remaining cheese on top. You can prepare it until this stage in advance and store in the fridge, even freezer. But fresh is best.
Bake for 25-30 minutes in a hot oven, until the top is golden-brown and the sauce is bubbling.
Serve piping hot.