OVERVIEW
This is a true classic: a simple cauliflower cheese, with no airs or graces. For the cheese, you can go with high-quality mature cheddar or experiment with adding other flavoursome hard cheeses such as Lincolnshire Poacher or Cornish Yarg. To make your Christmas Day as stress-free as possible, this is a dish that can be prepared ahead of time and reheated on the EGG while your centrepiece is resting.
BLANCH YOUR CAULIFLOWER
Cut your cauliflower into florets, removing the thickest part of the stalk. Chop some of the less gnarly leaves and set aside.
Blanch the florets in boiling water for a few minutes until just al dente.
MAKE THE SAUCE
To make the sauce you’ll need a heavy-based saucepan large enough to fit all of the cauliflower pieces. Over a gentle heat, melt the butter then stir in the flour. Cook for 1 minute. Remove the pan from the heat and gradually add the milk a little at a time, stirring well.
Place the roux back on a low heat to simmer slightly then add the cheese and stir while it melts into the sauce.
Add the blanched cauliflower and the chopped cauliflower leaves to your cheese sauce. Give it a stir then add the Dijon mustard and season to taste with salt and pepper.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped by a Stainless Steel Grid. Your target temperature is 180°C-200°C.
Place the cauliflower cheese in a dish and bake on the EGG for roughly 30 minutes until your sauce is bubbling and the edges are nice and golden.
