Ingredients
Cheese Sauce
- 4 Tbsp Butter
- 4 Tbsp All Purpose Flour
- 3 Cups Milk
or more - 1 Cup Cheddar Cheese
Or any type of hard cheese, grated or cubed
Cauliflower
- 1 Cauliflower
one head, washed and broken into flowerets
Topping
- ½ Cups Bread Crumbs
- 2 Tbsp Butter
melted
Method
In a saucepan make the roux paste
- 4 Tbsp Butter
- 4 Tbsp All Purpose Flour
- 3 Cups Milk
or more
Melt the butter in a saucepan, add the flour, and cook for several minutes until the mixture foams up. The consistency should be thick and you may need to add additional butter or flour to achieve this. Stir often and watch carefully as it is easy to scorch this roux. Add the milk, a bit at a time, stirring well to remove lumps. If too thick, add more milk to achieve the right consistency. The mixture should be pourable, but not too thin. Rather like a thick gravy.
In a saucepan with steaming basket
- 1 Cauliflower
one head, washed and broken into flowerets
While the roux is cooking, steam the cauliflower until just barely cooked. You can also achieve this by placing it into a microwaved dish with several tbsp of water and cooking about 5 mins or so. Drain and place in a greased ovenproof dish that is wider than deep.
Add to roux
- 1 Cup Cheddar Cheese
Or any type of hard cheese, grated or cubed
When roux is ready, add the cubed or grated cheese and cook and stir at a low temperature until the cheese is melted. Pour over the cooked and drained cauliflower.
Add the topping
- ½ Cups Bread Crumbs
- 2 Tbsp Butter
melted
Stir the melted butter into the bread crumbs and sprinkle over the cauliflower.
Bake in a hot oven until top is golden and cheese sauce bubbles.