Gratin de chou-fleur au fromage

Que vous serviez ce plat en accompagnement (il est excellent avec du poulet rôti) ou en plat principal végétarien, toute la famille appréciera ses saveurs étonnantes, rendues extra riches et crémeuses avec beaucoup de Black Bomber , notre cheddar ...

50 Minutes

4 Personnes

Ingrédients

1 whole cauliflower, leaves removed and stalk trimmed
50g butter
50g plain flour
560ml milk
1 tsp mustard powder
125g Black Bomber, grated
Sea salt
Freshly ground black pepper
1 heaped tbsp chives, freshly chopped

Method

Cook’s tip: If you prefer to use cauliflower florets, reduce the cooking time for the cauliflower to 4-5 minutes, then bake in the oven for 20 minutes.

Steam or gently boil the cauliflower until just tender (approximately 7-8 minutes depending on the size of cauliflower), then drain thoroughly
Melt the butter in a nonstick pan over a medium heat. Stir in the flour to form a smooth paste, then start to gradually add milk. Stir constantly to ensure no lumps form (using a non-stick whisk will help get a smooth sauce).
Once all the milk is incorporated, add the mustard and stir constantly until the sauce reaches boiling point. Reduce the heat and simmer for 2-3 minutes to cook the sauce through.
Remove from heat and add 100g grated Black Bomber and cook very gently to melt cheese. Remove from the heat then season to taste.
5. Place the cauliflower in a large, round baking dish. Pour over the cheese sauce then sprinkle the remaining cheese over the top.
Bake at 200C (gas 7) for 20 minutes until golden and bubbling.
Sprinkle with chives before serving.

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