Craving Mac-N-Cheese once too often, I decided to make a cheesy cauliflower dish to keep my refined wheat intake in check. Little did I know, it’s a traditional British dish.
1 large Cauliflower
300ml (½ pint) nonfat milk
110g (4oz) gouda cheese
3 tbsp Plain Flour
50g (2oz) oil
25g (1oz) Fresh Breadcrumbs
1½ tsp Mustard
Salt & Black Pepper
- Trim the cauliflower boil in salted water for 5 minutes or until just tender.
- Drain and place in a flameproof dish.
- Add the milk, flour and butter to a saucepan.
- Heat, stirring continuously until the sauce thickens, boils and is smooth.
- Allow to simmer for a further 2 minutes.
- Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
- Cook for further minute stirring well.
- Pour the sauce over the cauliflower.
- Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
- Place under a hot grill until golden brown.
Comments: This is no mac-and-cheese, but it’s not a bad healthier fix. I actually felt full after a bowl, rather than ready for more like I usually feel after pasta dishes. I added hot pepper to it, as I usually do in homemade mac-and-cheese and I added spinach, since I had it and it seemed like a good add. I also made some tweaks to the original recipe from the start. Next time, I’d chop the cauliflower smaller, as the bigger pieces were distracting. Otherwise, it was a success!