Cauliflower Cheese

Someone asked me the other day how to make Cauliflower Cheese, one of the mainstays of students’ and children’s diets for generations. It would never have occurred to me that anyone might actually need a recipe for Cauliflower Cheese, but I suppose we all have to learn somehow, even how to boil an egg. You can put all sorts of stuff into this, depending on your taste: a bit of bacon gives it some taste, and bits of ham are good, and sliced, fried sausages. Many years ago I knew a woman who stirred a can of sardines into hers. As they say; whatever spins your wheels. I would urge you to experiment, but the instructions below will produce the basic stuff. Make of it what you will.

1 onion, peeled and diced.
2 cups cauliflower florets.
½ cup green peas.
50g butter.
3 tblsp plain flower.
Pinch salt.
1 ½ cups milk.
1 ½ cups grated cheddar cheese.

Bring a pot of salted water to the boil and add the vegetables. Boil for 5 minutes then strain the water off and place the vegetables in a bowl. Keep warm. Wipe out the pot and replace on a medium flame. Melt the butter and add the flour and salt. Stir continuously until frothing then add the milk. Keep stirring gently until the mixture thickens and starts to bubble. Reduce the heat and cook, stirring, for another 3-4 minutes to cook off the floury taste then remove from the hob.

Stir in the grated cheese until it has melted into the mixture and become fully incorporated. Stir in the vegetables and pour the mixture into a bowl. Devour immediately.

Serves: 1.

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