1 medium-large head cauliflower, cut into florets
6 oz extra sharp cheddar, grated
2 3/4 cups whole milk
3 tablespoons butter
1/4 cup flour
1/2-1 teaspoon dry mustard (to taste)
freshly ground black pepper
2 tablespoons bread crumbs
Bring a large pot of water to boil. Add the cauliflower and cook until fork tender, about 5 minutes. Drain. Place cauliflower in a 2-quart casserole. Set aside.
In the same pot or a new saucepan, melt the butter. Whisk in the flour until just starting to brown. Add the milk and spices and whisk until smooth and starting to thicken about 3-5 minutes. Remove from heat. Stir in 3/4 of the cheese. Whisk or stir until smooth.
Pour over the cauliflower. Sprinkle the remaining cheese over the top. Sprinkle with breadcrumbs. Bake, uncovered for 20 minutes or until browned and bubbly. Serve immediately.
I’ve been reading a lot of British books lately and after a couple of mentions of cauliflower cheese I knew I had to make it. Luckily it is not cheese made out of cauliflower (which in the US it probably would be since we are the home of silly inventions like cauliflower “rice” and cauliflower “pizza crust”) but rather a cheddar-y, creamy cauliflower casserole. Much better. I used Vermont cheddar but if you had British cheddar use that! For the the dry mustard I, of course, used Colman’s which I always buy in the jumbo tins. I served this with pork but I think this homey dish would go well with any meat. It is super comforting but very quick to make and perfect for cauliflower season when cauliflower is extra sweet and delicious.