Cauliflower cheese - my version

Name: Cauliflower cheese - my version
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 800 g cauliflower; 0.25 tsp nutmeg; 0.25 tsp turmeric; 0.25 tsp cayenne pepper; 0.75 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 600 ml milk; 0.5 onion; 1 bay leaf; 2 cloves garlic; 3 cloves; 50 g butter; 40 g flour; 100 g soft cheese grated; 2 egg yolks; 2 tsp mustard dijon; 1 tbsp thyme leaves; 30 g nuts; 30 g breadcrumbs; 50 g soft cheese grated

15 steps

Prep:20minCook:40min

Updated at: Thu, 17 Aug 2023 01:10:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories487.4 kcal (24%)

Total Fat34.6 g (49%)

Carbs33.4 g (13%)

Sugars12.2 g (14%)

Protein14.4 g (29%)

Sodium881.7 mg (44%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Preparing cauliflower:

Step 1

Separate the cauliflower into small florets.

Step 2

Put the florets in a steaming basket over about 1/2 inch of simmering water.

Step 3

Cover and let the cauliflower steam for about 5 to 8 minutes, until crisp-tender or tender. Alternatively, blanch the cauliflower for 3 to 5 min. Reserve

Step 4

Transfer the cauliflower to ovenproof dish and spoon the sauce over, or serve the cauliflower and pass the sauce separately.

Sauce Mornay:

Step 5

Prepare the spice mix by combining, the paprika, cayenne pepper, salt, black pepper, turmeric and nutmeg

Step 6

Peel and cut onion in half, place dried bay leaf onto the flat part of the onion and use 3 whole cloves to pin the leaf to the onion, pressing the cloves firmly to secure it. Place the onion in a saucepan, add the garlic cloves, spice mix and the milk.

Step 7

Bring the milk to a gentle simmer over medium heat. Reduce the heat to low and let the milk warm and infuse, stirring occasionally to prevent a skin from forming, for 10 minutes.

Step 8

Place another saucepan over a medium heat the butter inside and let it melt then add the flour . Use a spatula to stir the ingredients into a paste (a roux) and cook for a minute to cook out the raw flour taste

Step 9

Pour in the warm milk mixture bit by bit while whisking until you have a thick and smooth sauce, remove the onion, bay leave, cloves and garlic with a fine-mesh strainer.

Step 10

Add the cheese and keep stiring until fully combined. Take the saucepan off the heat, let it cool down for 5 minutes then add the mustard and egg yolks, combine everything again.

Assembly:

Step 11

Transfer the cauliflower to ovenproof dish and spoon the sauce over, or serve the cauliflower and pass the sauce separately.

Step 12

Spoon the sauce Mornay over, or serve the cauliflower and pass the sauce separately.

Step 13

Sprinkle with the remaining cheese

Garnish:

Step 14

In a food processor, blitz the breadcrumbs, nuts of choice and thyme leaves into rough crumbs with 1 tablespoon of oil and a pinch of sea salt and black pepper. Scatter the topping evenly over the cauliflower cheese.

Step 15

Cook in the Oven for 25 min