Adding wine and garnishing with luxury ingredients transforms a basic cauliflower cheese into a gourmet treat. If you can’t afford or obtain truffles you could substitute with a sprinkle of mushroom dust (dried mushrooms ground to a powder in a spice grinder) and a drizzle of truffle oil.
Ingredients (serves 2)
½ a large cauliflower cut into florets
25g butter
25g plain flour
125ml milk
125ml dry white wine
100g mature Cheddar cheese, coarsely grated
1tsp Dijon mustard
Slivered pistachio nuts and truffle to garnish
Method
Ingredients (serves 2)
½ a large cauliflower cut into florets
25g butter
25g plain flour
125ml milk
125ml dry white wine
100g mature Cheddar cheese, coarsely grated
1tsp Dijon mustard
Slivered pistachio nuts and truffle to garnish
Method
- Heat the oven to 180C.
- Cook the cauliflower florets in boiling salted water until they are just tender. Drain and place in a baking dish.
- Melt the butter in a saucepan mix in the flour and cook for 2 minutes. Gradually add the milk and wine, whisking as you go. Cook for 4 minutes until smooth and thick.
- Add the cheese and mustard and cook until the cheese melts and the sauce is thickened. Pour the sauce over the cauliflower.
- Bake for 15 to 20 minutes until lightly golden.
- Garnish with slivers of pistachio and truffle.
