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Best Advice to Homemade Extraordinary Main course Cauliflower Cheese

Wishing to eat Main course Cauliflower Cheese a 5-star restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with clear instructions on producing a Main course Cauliflower Cheese like a famous chef made.

Main course Cauliflower Cheese

We hope you got insight from reading it, now let's go back to main course cauliflower cheese recipe. To cook main course cauliflower cheese you only need 14 ingredients and 8 steps. Here is how you do that.

To make an unforgettable Main course Cauliflower Cheese, below are the ingridients needed:

  1. Take 1 of good-sized cauliflower.
  2. Take 60 g of butter.
  3. Get 40 g of plain flour.
  4. You need 500 ml of milk.
  5. Provide 150 g of cheddar cheese (or other variety according to preference).
  6. Provide of Salt.
  7. Provide of Ground black pepper.
  8. Use 1/2 tsp of English mustard powder or 1 tsp ready-mixed mustard.
  9. Take 80-100 g of bacon, cut in small pieces. I use unsmoked bacon but use smoked if that’s your taste.
  10. Take 2 of onions, thinly sliced.
  11. Use 3-4 cloves of garlic, chopped.
  12. Get 1 of leek, reasonably thinly sliced.
  13. Take 100 g of chestnut or other mushrooms, in chunks.
  14. Prepare 10 of cherry tomatoes, halved.

After readying the ingridients, now you are ready to prepare your tasty Main course Cauliflower Cheese by following the instructions on this section:

  1. Pre-heat oven to Gas Mark 5 or electric equivalent. 160C on a Circotherm oven, probably 180C otherwise..
  2. Break up the cauliflower into large florets (use the stalks and outer leaves if you like but cut them up small so that everything is cooked evenly) and boil in salted water for around 10 minutes, until cooked but still firm. Remove from heat, drain and spread across a lasagne or similar oven-proof dish..
  3. Heat 10g of the butter and gently fry the bacon pieces for 3 minutes, stirring occasionally. Add the onions and fry them for another 2 minutes. Then add the garlic and leeks and fry for a further 2 minutes, stirring frequently. Finally, add the mushrooms and fry for another minute, stirring gently but continuously. Set aside..
  4. In a separate pan, gently melt the butter and then progressively add the flour, stirring continuously to make a smooth paste..
  5. Add the milk, a very little at a time and stirring continuously. When all is thoroughly mixed, add 100g of cheese and stir until well-mixed..
  6. Add the fried ingredients, stir to mix well. If the sauce is too thick to be be of a pouring but not thin consistency, add a little more milk..
  7. Pour over the cauliflower to cover evenly. Spread the remaining 50g of cheese and place the halved tomatoes on top..
  8. Bake in the pre-heated oven for 30 minutes until golden-brown and bubbly. Serve piping hot.

It is also quite yummy if you pop some red pesto in the bottom of the dish before adding the veg and cheese (and bacon) sauce. Ity bubbles up nicell and gives it a really nice taste. A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice. Bring a large pan of water to the boil.

Recipe : Main course Cauliflower Cheese

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