Name: Cauliflower cheese with walnuts & crumbs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 1 extra-large cauliflower; 500ml milk; 50g butter; 3 fresh bay leaves folded to break the spines; 3 tbsp cornflour; 140g mature cheddar grated; 25g coarse textured white bread torn into chunky crumbs; 50g walnuts chopped

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Cauliflower cheese with walnuts & crumbs

Cauliflower cheese with walnuts & crumbs

Sara Buenfeld

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Serves 8

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 3 out of 5.3 ratingsRate

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Chunks of cauliflower are smothered in creamy cheese sauce, scattered with bread and walnuts, then crisped in the oven in this classic side dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 extra-large cauliflower
500ml milk
50g butter
3 fresh bay leaves

folded to break the spines
3 tbsp cornflour
140g mature cheddar

grated
25g coarse textured white bread

torn into chunky crumbs
50g walnuts

chopped

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Nutrition: per serving

kcal261
fat18g
saturates8g
carbs12g
sugars6g
fibre3g
protein12g
salt0.6g

Method

step 1

Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.
step 2

To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead.
step 3

Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden.

Recipe from Good Food magazine, November 2014

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A star rating of 3 out of 5.3 ratings

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