Ingredients
- 1 medium cauliflower broken into large florets (450g)
Cheese Sauce
- 50 g butter about 4 tbsp
- 56 g plain flour about 4 tbsp
- 250 ml whole milk
- 250 ml double cream
- 1 teaspoon dijon mustard
- salt and pepper to taste
- 75 g mature cheddar grated
- ½ teaspoon nutmeg optional
On the top
- 50 g red Leicester cheese
- 50 g cheddar cheese
Instructions
- Bring a large pan of water to the boil, then add cauliflower pieces, and cook for 5 mins – lift out a piece to test, it should be cooked. Drain and add it to an oven proof dish1 medium cauliflower
- Simultaneously, make a cheese sauce.Heat butter in a pan. When melted, add the flour and cook continuously in low flame to create a roux.50 g butter,56 g plain flour,250 ml whole milk,250 ml double cream,salt and pepper to taste,75 g mature cheddar
- Then add the milk and cream a little at a time first and continue to whisk until thick.
- Add the dijon mustard, remaining cream / milk and a pinch of nutmeg and stir and cook until the sauce bubbles.Switch off the flame and add cheddar cheese.1 teaspoon dijon mustard,½ teaspoon nutmeg
- Place the cauliflower florets in a baking dish. Pour the cheese sauce over until fully coated. Scatter red Leicester cheese and cheddar cheese all over.50 g red Leicester cheese,50 g cheddar cheese
Air frying
- Transfer the dish to the air fryer basket. Air fry at 180C for 5-6 minutes until the cheese has melted, bubbling and the top is brown.
Baking in the Oven
- Preheat the oven to 200C. If you would like to bake, place the the dish in the middle rack of the oven. Bake for 15-20 minutes until cheese has melted and bubbling and the top is brown.
Nutrition
Calories: 551kcal | Carbohydrates: 23.7g | Protein: 19.3g | Fat: 43.4g | Saturated Fat: 25.8g | Cholesterol: 137mg | Sodium: 371mg | Potassium: 619mg | Fiber: 4.1g | Sugar: 7.2g | Vitamin D: 67µg | Calcium: 319mg | Iron: 2mg
