Smoky Cauliflower Cheese
This smoky cauliflower cheese recipe is a true comfort food and a British classic. We make our cheese sauce with our Oak Smoked Rapeseed Oil rather than the traditional butter giving in a deep smoky flavour. Tried and tested many times this recipe is a favourite in our kitchen, being both a tasty side and sometimes a meal in itself!
Serves 4
INGREDIENTS
1 large cauliflower
50ml Oak Smoked Yorkshire Rapeseed Oil - plus extra for drizzling
50g plain flour
500ml whole milk
100g mature Cheddar, grated, plus extra for sprinkling
pinch of grated nutmeg
1 tsp English mustard
1 tsp wholegrain mustard
salt and black pepper to season
METHOD
Preheat the oven to 200C / Fan 180C / Gas Mark 6
Split your cauliflower into florets, cut the stalks into chunks and slice the leaves into pieces. This recipe you can use the whole cauliflower; we don’t like waste!
Place in a roasting dish and drizzle over some Oak Smoked Yorkshire Rapeseed Oil, season and roast for 20 mins, until they are starting to turn golden.
Make the sauce by adding the remaining oil to a pan over a low heat. Add the flour and stir it into the oil to make a paste, cook it gently for a couple of minutes until it smells faintly biscuity. Gradually add the milk, stirring constantly with a whisk until you have a thick sauce. Add in the grated cheeses, nutmeg and mustards and let it simmer for a few minutes while still stirring.
Pour your sauce over your roasted cauliflower, sprinkle over the remaining grated Cheddar and bake in the oven for around 15 minutes, or until golden on top.
Serve as a side at your roast dinner, or with some thick butchers sausages and gravy. Alternatively enjoy as a meal on its own, adding in fried smoky bacon or cooked pasta!
