The Banting Blondes: cauli n cheese
Ingredients:
• 2 large heads cauliflower
• Salt
• ½ cup hot full cream milk
• 4 Tbsp full fat cream
• 2 Tbsp gras fed butter
• 2½ cups (about 150g) Grated mature cheddar
• 2 tsp Dijon mustard
• Pinch or more of nutmeg, to taste
• Squeeze of lemon juice
For the topping:
•1 cup (300 ml, fairly loosely packed) grated Cheddar
•Dried oregano
Method:
1. Heat the oven to 180 ºC, fan on, and grease a large oven-proof dish
2. Make the sauce first. Remove the green leaves from one of the cauliflowers and cut and break up into florets.
3. Heat a large pot over a medium-high flame, add water, the cauli florets and a pinch of salt. Cover and let them steam for about 15 minutes, or until the stalks are very tender.
4. In a food processor, whizz the cauliflower with the butter, cream and milk to a fine purée. Drain the steamed cauliflower in a colander for 2 minutes (making sure most of the water has drained out) then tip it, piping hot, into a food processor.
5. Add the milk, cream and butter and process to a fine, soft purée.
6. Now, while the mixture is still hot, add the grated Cheddar and process until the cheese has melted into the sauce.
7. Add the mustard and nutmeg and mix well. The result should be a creamy thickish white sauce.
8. Season to taste with salt.
9. Add a squeeze or two of lemon juice to add a bit of a kick.
10. Give it one more whizz in the processor and set aside.
11. Cut up and steam the remaining cauliflower, as described above, but cook it until it is just tender when pierced with the tip of a sharp knife. Do not overcook.
12. Drain well in a colander for three minutes, then tip the florets into a large buttered oven-proof dish.
13. Pour over the sauce making sure to generously coat the florets.
14. Top the cauliflower cheese with grated Cheddar and oregano (can also dust with sweet paprika to add some colour).
15. Bake in a hot oven for 20-25 minutes, until the cheese is bubbling and golden.
Serve hot and enjoy!
♡ The Banting Blondes