Anna’s Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
No matter what form my Sunday roasts take, I have to make Cauli Cheese otherwise there’s an uprise from my middle one! But don’t save this British staple for Sunday roasts! Paired with sausages (my no. 1 choice), pork chops or a gammon steak, plus something green, Cauliflower Cheese can form part of a great midweek meal. When you’re making Cauli Cheese it’s worth doing enough so there’s leftovers which can be frozen or kept in the fridge for a couple of days.
Prep: 10 minutes
Cooking: 40 minutes
Total: 50 minutes
Difficulty: easy/more effort
Two cauliflowers trimmed & broken into large florets
2 tbsp butter
2 tbsp flour
100g grated cheddar
1 tsp Dijon mustard
2 tbsp breadcrumbs (Panko crumbs are ideal!)
Bring a large pan of water to the boil and add the florets. Reduce to a simmer and cook for just 4 minutes then drain. You don’t want soggy cauli!
Melt the butter in a pan then add the flour. Stir to form a paste.
Add the milk 50ml at a time continually whisking. The lumps will disappear – don’t panic!
Once all the milk has been used you should be left with a thick (lump free) white sauce. Stir in the mustard and season.
Simmer for 10 minutes then take off the heat. Stir through most of the cheese leaving a couple of tablespoons to sprinkle on top.
Arrange the cauliflower in an ovenproof dish. Pour over the white sauce, sprinkle over the breadcrumbs and the remaining cheddar.
Roast at 180 fan for 30-40 minutes or until the top is golden.inkle on top.
Remove the garlic and bay and arrange your roasted cauliflower in an ovenproof dish. Pour over the white sauce and sprinkle the remaining cheddar.
Roast at 180 for 30-40 minutes or until the top is golden.