I baked cauliflower cheese for tea tonight and put the picture on my Instagram and Facebook page. What’s the bet someone will ask me for my recipe so I am getting in first before anyone asks? I like to flavour the white sauce with mushrooms, onion and garlic sauteed in a little butter and oil before adding the milk. It really does enhance the taste of the white sauce and for those who have children who don’t eat mushrooms I say this: if you chop the mushrooms up very very finely they have no idea the mushrooms are in the dish!
I served my Cauliflower Cheese with chicken and some steamed carrots. For a change, try adding some honey and a little dried basil to the carrot before serving. You will be shocked at how lovely it tastes with this meal. Enjoy!
Cauliflower Cheese with a Twist
1 head of cauliflower broken into florets and steamed
1 small head of broccoli as above
1 small onion finely chopped
4 button mushrooms finely chopped
2 cloves of garlic
2 tablespoons plain flour
3 cups of milk
2 teaspoons of vegetable stock powder,
1/8 teaspoon cayenne pepper (optional but try the cayenne for a change if you like pepper)
grated cheese for top
Grease a lasagna-type baking dish
Add cooked cauliflower and broccoli to dish and set aside.
Saute onion, garlic and mushrooms in oil with a little butter until soft
Add flour and make a roux adding the milk in increments with a whisk
Keep adding the milk until the sauce is the right thickness
Add vegetable powder and cayenne pepper
Pour over the cauliflower/broccoli in the dish
sprinkle cheese over the top
Sprinkle paprika over the cheese
Bake in oven 190 degrees Celsius for 30 minutes
Let rest for 10 minutes before serving.