Saturday, 10 March 2012

Cauliflower cheese


  1 cauliflower, 1/2 cup Guinness, 2 cups grated cheddar, 1/2 cup grated gruyere, 1/2 cup double cream, 1 tsp grainy mustard. 
Serves: 4 Preparation: 30 minutes

I love cauliflower cheese, scratch that - I love anything with cheese, but this dish is melting perfection with an unbelievably rich, tangy, sauce. The earthiness of the Guinness really works here and this is a perfect side dish for a roast dinner.

1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.

2) Steam or parboil the cauliflower for about 8 minutes, strain and set aside to rest in an ovenproof dish.

3) Reduce the Guinness by half in a milk pan and stir in the mustard and cream. Take off the heat and stir in the cheddar until it has melted into a thick, creamy sauce.

4) Pour the sauce over the cauliflower and sprinkle with the gruyere. Bake in the oven for 10-15 minutes, until the cheese bubbles and just begins to colour.

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