OVERVIEW
If you’re here for a pale, pasty, school dinner throwback, you’re in the wrong place. Our take on cauliflower cheese is rich and creamy, with bite, depth and two celebrated British cheeses for an extra layer of gooey deliciousness.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position topped by the Stainless Steel Grid. The target temperature is 180˚C.
MAKE THE CHEESE SAUCE
In a large saucepan, blanch your cauliflower in the milk until just cooked. Drain the milk into a jug and keep for later.
Make a classic roux in a saucepan: combine the butter and flour and cook until the mixture is thickened and blonde in colour. Add the white wine and stir until fully combined and starting to thicken again. Now gradually add the poaching milk from the cauliflower, bringing to a gentle boil each time you add more.
Once the sauce is thick and smooth, add the cheddar and mustard. Stir on a simmer until combined.
COOK IN THE EGG
Tip the cauliflower into an EGG-proof dish. Cover in the cheese sauce. Sprinkle with stilton and breadcrumbs then place into your EGG for 25-30 minutes, until bubbling and golden.
