
20 May Cauliflower Cheese Recipe
Classic recipe for a staple Irish vegetable that’s in our farm box weekly.
Ingredients
Organic Cauliflower
- Béchamel sauce
- 400ml Milk
- 40g Flour
- 40g Salted Butter
- 2tsp English Mustard
Method
Béchamel
- Melt butter in a pan on a gentle heat
- Stir in your flour
- Remove from heat and gradually add milk and keep stirring
- Bring to boil and simmer for 2 minutes
- Remove from heat & add mustard & 2/3 of your cheese (Irish cheddar recommended but you can use whatever is in your fridge)
Cauliflower Prep
- Cut your florets into nice even pieces
- Boil florets for 3 mins to soften slightly
Roasting
- Spread your cauli across a deep dish tray
- Pour over your cheesy béchamel sauce
- Top with your remaining Irish cheddar (Top with Coolea cheese from Cork to keep it local and add more depth of flavour)
- Roast for 25 mins in a pre-heated over at 220*
- Eat as a side with a lovely roast chicken on a Spring Sunday.