Cauliflower cheese is such a wonderful comfort food. Ideal for chilly winters in Sydney or simply nourishing food at any time of the year. Cauliflowers are high in anti-oxidants and fibre. They are also a great source of vitamins B and C.
Make extra to freeze and keep your life as easy as possible!
1 x Small cauliflower approx. 700g
40g Unsalted butter
40g Spelt flour
400ml Full fat milk
1/2 tsp Salt flakes
A Pinch of pepper
100g Grated cheddar cheese
80g Cheddar cheese
Seeds: Pumpkin, chia, sesame, sunflower etc
Herbs from your garden
- Discard any large very fibrous green leaves on the cauliflower – keep small green ones as they are delicious
- Cut into bite sized florets – consider your child’s hand and mouth size (Tip – make an incision in the stem and gently pull the floret off)
- Wash the florets
- Gently steam or simmer for approx. 5-7 minutes so they are still still crunchy (Tip – insert your knife into the cauliflower to test, there should be a bit of resistance)
- Run under cold water to stop further cooking, then strain
- Melt the butter in a medium sized saucepan. When it starts to bubble, add the flour and mix. Allow to cook for a minute or so to cook out the raw flour flavour.
- Remove from the heat and add milk slowly, stirring to incorporate it. Your mixture will thicken hugely. Keep mixing vigorously, adding milk slowly until you have added about 170ml and have a silky loose mixture.
- Boil rapidly for 2 minutes to cook out the starch. Add the remaining milk until you achieve a custard-like consistency.
- Remove from the heat and add 100g cheese and season with salt and pepper to taste.
- In a a large bowl, mix the cauliflower and cheese sauce ensuring the cauliflower is fully coated.
- Spoon into portions (suitable for freezing at this stage once cooled)
- Add your cheese and toppings
- If eating immediately, place under the grill until cheese becomes melted and crispy
- If cooking from frozen, place in a hot oven and cook until bubbling – time will depend on portion size
Options: Any toppings will do, we love sliced courgettes coated lightly in olive oil, sliced mushrooms, breadcrumbs, other cheeses that need eating up or any cheese with a stronger flavour. If you prefer, you can use wholemeal or white flour.
Delicious served on its own or with crispy bacon, salad or a side of greens – I am feeling very hungry now! YUM
How kids can help
- Helping to weigh out the ingredients
- Pulling florets apart and putting them in the saucepan
- Grating the cheese – if old enough
- Mixing the sauce and cauliflower together in a large bowl
- Sprinkling the cheese and toppings over the top
- Picking herbs from your garden to garnish