Cauliflower Cheese with Crunchy Walnuts & Breadcrumbs
A creamy cauliflower cheese with a delicious crunchy topping of walnuts and breadcrumbs – a perfect festive side!
Equipment
- large pan
- Casserole dish
- Saucepan
Ingredients
- 1 extra-large cauliflower
- 500 ml milk
- 50 g butter
- 3 fresh bay leaves folded
- 3 tbsp cornflour
- 140 g mature cheddar or vegetarian alternative, grated
- 25 g coarse-textured white bread torn into chunky crumbs
- 50 g walnuts chopped
Instructions
- Prepare the Cauliflower: Separate the cauliflower into even-sized florets, cutting around the core.
- Bring a large pan of salted water to a boil and add the cauliflower florets.
- Boil for 8 minutes, or until just tender, then drain in a colander and allow to steam-dry.
- Shake the cauliflower gently to remove any excess water, then arrange it in a large casserole dish.
- Make the Cheese Sauce: In a saucepan, combine the milk, butter, bay leaves, and cornflour.
- Heat gently, stirring constantly, until the mixture thickens into a smooth, creamy sauce.
- Remove the bay leaves, stir in 100g of the grated cheese, and season to taste.
- Assemble and Bake: Pour the cheese sauce over the cauliflower in the casserole dish.
- Sprinkle the remaining cheese on top, followed by the bread crumbs and chopped walnuts.
- Bake: Preheat the oven to 220°C (200°C fan) or gas mark 7.
- Bake the dish for 25 minutes, until golden and bubbling.
Notes & Wine Advice
Wine Advice
Pair with a crisp white wine such as Chardonnay or Sauvignon Blanc, which complements the creamy cheese and crunchy topping.
Nutrition values
Calories: 261 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 18 g | Sugar: 6 g