Cauliflower cheese. Even typing the words make me feel as if I’m being swaddled by my mum in her arms as a child. Nutty cauliflower, oozy bubbly cheese sauce and knobbly, burnt bits on the side. It’s comfort food perfection and needs no introduction. Serve it alongside a roast dinner, joint of meat or as I do – as a main with a bowl of buttery peas. Unadulterated classic Britishness.
Top tips on how to get the best Cauliflower Cheese
- Brown your roux. Take it a little bit further than you might usually do to deepen the flavour and get some toasty notes.
- Infuse your cheese sauce with bay leaves, garlic cloves, nutmeg, maybe even anchovies.
- Roast your cauliflower first to reduce the moisture content and stop weird leaking water getting into your sauce.
- Add texture by topping with flaked almonds or crispy-fried shallots…or both.
- Use the punchiest cheddar you can find and top with a heavy dusting of extra Parmesan.
- Don’t scrimp on the double cream or cheese. Go hard or go home. This is a Sunday comfort dish.