It’s comfort food season, and earlier this week I used a load of autumnal veg and kitchen leftovers to make the ultimate cauliflower cheese for dinner at home. I posted a picture of it to our Instagram and it got quite the response… so here’s the full recipe for you to recreate it yourself.
Ingredients:
- Onion – 1
- Garlic – 2 cloves
- Celeriac – half
- Cauliflower – half
- Gammon (smoked) – 300g *optional
- Turmeric – half teaspoon
- Nutmeg – quarter teaspoon
- Cloves – 2
- Flour (plain) – 1 tablespoon
- Cider Vinegar – glug
- Chicken or vegetable stock – 300ml
- Milk
- Cheese – as much as you want!
Method:
- Pre-heat your oven to 180 Celcius (160 fan or gas mark 4).
- Break half a cauliflower into florets and par boil until just tender. Drain and set aside.
- Roughly chop garlic and onion.
- Cut gammon into chunks.
- Heat a pan or big casserole and add a glug of oil.
- Sweat off the onions and garlic with the gammon (if you’re adding this – you can omit it if you’re vegetarian).
- Whilst that’s happening peel half a celeriac.
- Add one tablespoon of plain flour to the pan.
- Continue to sweat for another 2-3 minutes.
- Add a glug of cider vinegar
- Continue to sweat.
- Whilst it’s doing that, grate the celeriac and add it to the pan.
- Add 200-300ml of stock and cook off.
- Add half a teaspoon of turmeric, a quarter teaspoon of nutmeg and 2 cloves.
- Add the cauliflower florets.
- Top with milk to cover (you can make it as dry or saucy as you like).
- Add a liberal amount of grated cheese and stir in.
- Put in casserole dish or oven proof pan.
- Grate more cheese on top.
- Bake for 10-15 mins at 180 (160 fan or gas mark 4).