Cauliflower cheese – the ultimate comfort food. I have to say that my rule about trying to avoid drowning vegetables or pasta in too much sauce goes out of the window on this occasion. The sauce in this dish is so good I want to dive into it head first.
My brother is like St Delia – you know that a lengthy period of testing goes into her recipes before they are put onto paper. Chris spends days evolving recipes and is now happy for me to blog his dish. He richly deserves praise for this one.
1 cauliflower, broken into florets.
1 pint of bechamel (see recipe in sauces section)
25gr grated gruyere
25 gr grated mature cheddar
2 tbs ricotta cheese
Steam or boil the cauliflower till cooked but still has a bite to it.
Plunge it briefly into ice cold water to stop further cooking. Make the bechamel sauce and add the gruyere and cheddar.
When melted, stir in the ricotta. Place the cauliflower in an oven proof dish. Pour over the cheese sauce and grill till golden and bubbling. Finish with a good grinding of black pepper.