Cauliflower and cheese sauce is really good, but times are changing and so too is our favourite cauliflower and cheese sauce recipes.
2 words: delicious and more. Imagine white bunches of miniature trees smothered in a smooth cheese sauce made with Parmesan and laid to rest with a sprinkle of bread crumbs and grated Emmanthal cheese to add that extra tang.
1 medium head cauliflower
4 tsp butter
¾ cup grated Emmanthal cheese
2 cups milk
½ cup grated Parmesan
3 tbs all purpose flour
salt and pepper
¼ cup bread crumbs
Preheat the oven to 180°.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from the heat, add a ¼ teaspoon of salt, pepper, nutmeg, ½ cup of the Emmanthal, and the Parmesan cheese.
Pour ¹⁄ 3 of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining ¼ cup of Emmanthal and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.
Serve hot with a meat or vegan dish of your choice.