My Dad was the one person I knew who has always been good at making a white sauce. He was great at making food from scratch and I don’t think he ever made white sauce from a packet. Dad would say the packets were a scam and it was just as easy to make it on your own.
The key to making a white sauce is not to let the milk boil over or so my Dad would inform me. He would always keep the butter, flour and milk on a low heat and stir the sauce continuously. When my Dad was cooking he would escape into his own world and this is what I admired the most. The kitchen was like his drug, it was an escapism away from the real world. A place of sanctuary and calm for him.
For Dad, making foods from scratch meant he could spend longer in the kitchen and I don’t think he minded this at all. Plus, cauliflower cheese is an excellent comfort food to me, and one I remember having at Christmas with a big piece of gammon. Well worth a try.
- Sharp knife
- Chopping board
- Large saucepan
- Small saucepan
- Stirring spoon
- Cauliflower x 1 large
- Milk x 600ml (preferably organic)
- Butter x 50g (preferably organic)
- Brown rice flour x 50g (or cornflour)
- Nutmeg x 1/2tsp
- Mature cheddar cheese x 200g
- Cut the cauliflower into even florets/pieces.
- Put the large pan on a high heat.
- Add water to the pan and bring to the boil.
- Once boiling, add in the cauliflower florets.
- Leave to boil for 10 – 15 minutes or until the cauliflower falls off a fork.
- Towards the end of the cooking time, put a fork into a floret and if it falls off it’s cooked.
- Meanwhile, melt the butter in the pan on a low heat.
- Once it has melted, add the flour and whisk together.
- It should form a thick paste.
- Remove from the heat and add a little bit of milk whilst whisking.
- Keep adding the milk and whisking until all the milk has gone.
- Return the pan to the hob on a medium heat.
- Whisk continuously until the mixture starts to thicken.
- When it starts to thicken, remove from the heat and add about two thirds of the grated cheese leaving a good amount for the topping.
- Stir this until the cheese disappears and sprinkle in the nutmeg.
- Once the cauliflower has cooked, remove from the heat.
- Pour the florets into a colander over the sink.
- Add the cauliflower to the sauce and mix using the stirring spoon.
- Add salt and pepper to taste.
- Serve with the gammon or a food of your choice and enjoy.
Creamy Cauliflower Cheese is a simple recipe that is easy follow but it gives you delicious results. Honestly I used to be scared of making a white sauce but nowadays I love it. The more you practise at this one the better they become. Once the sauce has been made it can be frozen and eaten on another occasion. I’m also partial to making the cauliflower cheese dish and then eating the leftovers with pasta the next day. So yummy and however you decide to eat this dish, as always, enjoy.
What do you enjoy eating with a roast dinner? Let me know and please don’t forget to like and follow me. Thank you. xxx