Luxe cauliflower cheese

Luxe cauliflower cheese

snacks and sides | serves 4

1. Preheat the oven to 200C/gas 6. Put the blanched cauliflower in a large bowl.
2. To make the béchamel, heat the milk, bay leaves and allspice in a saucepan over a low heat. Melt the butter in another saucepan, then add the flour and whisk for about 5 minutes, until combined. Slowly ladle the hot milk into the flour mixture (discarding the bay leaves and allspice) and whisk constantly until the sauce thickens. Remove the saucepan from the heat.
3. Stir the cheeses into the béchamel. Pour over the cauliflower and carefully combine to the mixture into individual baking dishes, sprinkle with the breadcrumbs and bake for 30–40 minutes until golden on top.


Recipe Andy Harris
Photo David Loftus

from Issue 7


• 1 litre milk
• 2 bay leaves
• ˝ tsp allspice berries
• 110g butter
• 120g plain flour
• 200g comte, grated
• 150g cheddar, grated
• 100g stilton, broken up into small pieces
• 800g cauliflower, broken into florets and blanched
• 200g breadcrumbs

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