I’ve never met anyone who doesn’t love cheese. Well, not in New Zealand anyway. Kiwi women freak out when they get pregnant, and soft cheese is off the menu. I know it’s not the best for the waistline, budget line or health line, but Vanessa and I aren’t known for our diet food or dieting full stop. We prefer to exercise more rather than cut down on food – although neither seems to be happening right now, between the kids, the jobs, and the blog. I’m sorry, actually I’m not, but to those out there who may be offended by this – I just don’t think boiled vegetables taste that great! They need help from olive oil, wholegrain mustard, roasting, butter, honey or toasted nuts perhaps and absolutley definately CHEESE. Now about that Purple cauliflower, who would have thought. It’s come about due to selective breeding – where different strains have been cross breed and cross bred until this strain has been created. They taste the same as white cauli’s, but have been created to add a bit of colour to your dinner plate. Well, thank you Mr Scientist, I think.
- 1 cauliflower, whole
- 25 g butter
- 2 tablespoons Edmonds plain baking flour
- 2 cups milk
- ¾ cup grated tasty cheese
- white pepper
- ½ teaspoon dry mustard
- Cook cauliflower in boiling salted water until tender
- While cauliflower is cooking, melt the butter in a saucepan
- Stir in flour and cook until frothy
- Gradually add milk, stirring constantly until mixture boils and thickens
- Remove from heat.
- Add ½ cup of the cheese, salt and pepper to taste, and mustard
- Drain cauliflower and transfer to an oven proof serving dish
- Pour sauce over the cauliflower
- Sprinkle with remaining cheese
- Cook at 190°C for 20 minutes or until golden
Notes + adaptions
As the pictures show, I used purple cauliflower, and I also upped the amount of dry mustard (powder) to 1tsp. I also didn’t have enough milk, so I added 1/2 cup cream, right at the end just before I took the pot off the heat (you don’t want the cream to split – which will happen if it’s too hot). It resulted in the sauce being creamier (which was great!) I added grated parmesan cheese and a sprinkle of panko breadcrumbs to the top.