Thursday, 19 October 2017

Cauliflower in a Cheddar Cheese Sauce

Half a head of a medium sized Cauliflower, steamed for twenty to twenty five minutes until tender.

The cheese sauce was made with cornflour and water, with 150g of finel sliced pieces of mature cheddar cheese. Bring the cornflour and water mixture to the boil until it begins to thicken. Turn down the heat. Add the cheddar pieces and stir in thoroughly. Stir more or less continuously to prevent sticking or burning, until most of the cheddar cheese has dissolved. Add some turmeric. Add coriander leaf to the sauce. Ready in around fifteen to twenty minutes.

Serve with a dressing of freshly ground black pepper. Simple, nutritious and delicious!

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