Cauliflower Cheese Tray Bake

Cauliflower florets in a cheddar cheese sauce made with cornmeal.

The cornmeal, milk and cheese sauce was made first.

The chopped baby plum tomatoes, carrot, garden peas (from the pod), diced mushrooms were added to the cauliflower florets in a non-stick oven proof dish. The bubbling cheese sauce (100g of cheese) was poured over the top of the vegetables.

A further 150g of cheddar was grated over the top of the dish, spread as evenly as possible.

The oven was preheated to 190 deg C (about 25 minutes to wait) and the dish was placed on the middle shelf. Cook for at least 45 minutes, and judge by eye when it is ready.

Serve dressed with freshly ground black pepper. Delicious!

Cauliflower Cheese

A gorgeous dish of cauliflower cheese, with red and white onion, tomato, cornmeal, and cheddar cheese.

I cooked the cauliflower and the diced onion first, for about fifteen minutes, in a pan of water brought to the boil, and then turned down to a simmer. A little turmeric was added, turning the cauliflower yellow.

I mixed three dessert spoonfuls of cornmeal into about 200mls of milk and stirred until thoroughly mixed.

The mixture was added to the pan containing the vegetables.and stirred in for two minutes, until the sauce began to thicken. The cheddar, thinly sliced (about 150g), was stirred into the sauce until entirely melted.

I shredded a salad tomato, and stirred it in. Also added some vegetable stock. Left to simmer on the hob at the lowest heat under glass.

After twenty minutes I decanted the contents of the pan into a medium sized casserole dish. About 150g of cheddar was finely grated, and spread over the top, pinch by pinch. Then the casserole dish was placed in an oven preheated to 190 deg C, on the middle shelf. Cooked for an hour uncovered. Check every fifteen minutes to see how it is doing.

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 finely 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!