Cauliflower absolutely swimming in the most delicious cheese sauce
Total Time:50 minutes
1 large head of cauliflower
2 dried bay leaves
1 stick (4 ounces) of butter
2 teaspoon mustard
1/3 cup all-purpose flour
2 cups milk
3 cups sharp cheddar cheese
Chop up your cauliflower into bite size pieces and place in a large pot. Cover with water, add bay leaves and a bit of salt,and place over high heat. Bring to a boil, then reduce heat to simmer for about five minutes or until the cauliflower is as soft as you like it. Drain and transfer to a 2 quart casserole dish. Don’t forget to pluck out those bay leaves. You can cover this and stash it in the fridge if you want to prepare this part ahead of time.
Preheat your the 425 while you make your cheese sauce.
In the same pot you cooked your cauliflower in, melt your butter, then whisk in the mustard and flour. Cook over low heat for about five minutes.
Slowly whisk in the milk, then increase the heat to medium and allow this mixture to cook until it thickens. It won’t reach it’s full thickness until it starts to bubble.
Finally, stir in the cheese until it’s melted and gooey. This is pure heaven.
Pour your cheese sauce over your cauliflower and pop the whole thing in the oven for about 20 minutes. Serve along side some sort of roasted meat and pretend to be as English as you like.
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