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Truffle cauliflower cheese recipe
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Impress your vegetarian guests at Christmas with this elevation of the classic cauliflower cheese side – adding earthy, meaty truffle oil gives an even richer and more delicious flavour. A Christmas side dish that's really hard to beat! See method
Ingredients
- 1 large head cauliflower, leaves removed and stalk trimmed
- 1-2 tbsp extra virgin truffle oil
For the cheese sauce
- 40g unsalted butter
- 40g plain flour
- pinch of mustard powder
- pinch of cayenne pepper
- 350ml whole milk
- 75g mature Cheddar, grated
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
955kj
230kcal
12%
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Fat
17g
24%
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Saturates
8g
41%
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Sugars
6g
6%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 12.5g
Protein 8.4g
Fibre 2.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Bring a large pan of water to the boil, then add the whole cauliflower. Simmer for 8-10 minutes before transferring the cauliflower to ovenproof baking dish with a slotted spoon. Drizzle with the truffle oil and set aside.
- Make the cheese sauce. Melt the butter in a small pan over a medium heat. Stir in the flour, mustard powder and cayenne. Mix to a paste. Remove the pan from the heat and slowly whisk in the milk. Return to the hob and cook, stirring constantly, over a medium heat until the sauce begins to thicken. Remove the sauce from the heat and stir in three-quarters of the grated cheese. Season to taste.
- Pour the cheese sauce over the cauliflower and top with the remaining cheese. Bake in the oven for 25-30 minutes until bubbly and golden brown. Serve immediately.
See more Christmas side dishes