Sparkenhoe Red Leicester Cauliflower Cheese
Ingredients
1 large cauliflower
2 bay leaves
Salt
100g butter
2 tsp English mustard (from a jar)
50g plain flour
500ml milk
300g Sparkenhoe Red Leicester, grated
How to make it
Sparkenhoe Red Leicester Cauliflower Cheese is a comforting classic with a delicious twist. The nutty, mellow flavour of Red Leicester melts into a rich, velvety sauce that coats tender cauliflower, turning a simple side dish into something truly special. Baked until bubbling and golden, this take on cauliflower cheese is perfect for Sunday roasts, weeknight suppers, or as a hearty vegetarian main.
- Preheat your oven to 220°C (200°C fan) / Gas mark 7.
- Chop the cauliflower into small florets. Put them in a saucepan with the bay leaves, cover with cold water, and add a pinch of salt. Bring to the boil, then drain. Refresh under cold water, let drain well in a colander, removing and discarding the bay leaves.
- Spread the drained cauliflower in an oven-proof dish in an even layer.
- To make the cheese sauce: melt the butter in a heavy-bottomed saucepan. Whisk in the English mustard and the flour, and cook gently for about 5 minutes.
- Take the pan off the heat and whisk in the milk, then return to the heat. Stir continuously until the sauce becomes very thick and starts to bubble.
- Stir in all but a small handful of the grated Sparkenhoe Red Leicester, letting it melt into the sauce. Taste and adjust seasoning if needed. Then pour the cheese sauce over the cauliflower in the oven dish. Scatter the remaining cheese over the top.
- Bake for about 20 minutes, or until the cauliflower is hot, the sauce is bubbling, and the top is slightly browned. If you like a deeper crust, you can grill briefly at the end.
