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Cauliflower Cheese

INGREDIENTS:

  • 2 cloves of garlic
  • 50g Himalayan Pink Salt Super Ghee
  • 50g plain flour
  • 600ml semi-skimmed milk or lactose free milk
  • 500g broccoli
  • 75g mature Cheddar cheese or lactose free cheddar cheese
  • 1kg cauliflower
  • 2 slices of ciabatta or stale bread
  • 2 sprigs of fresh thyme
  • 25 g flaked almonds

INSTRUCTIONS:

  1. To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the Ghee.
  2. When the Ghee has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken.
  3. Roughly chop and add the broccoli to the pan and simmer for around 20 minutes, then mash or blitz with a stick blender until fairly smooth.
  4. Grate in half the Cheddar, mix well, taste, and season to perfection.
  5. Snap off and wash the cauliflower leaves, discarding any tatty ones, then cut the centre into florets, slicing up the stalk.
  6. Arrange it all in an appropriately sized baking dish.
  7. Pour over the broccoli sauce and grate over the remaining Cheddar.
  8. In a food processor, blitz the bread and thyme leaves into rough crumbs and a pinch of black pepper, then pulse in the almonds so they retain a nice bit of texture. Scatter the topping evenly over the cauliflower cheese.
  9. Preheat the oven to 180°C/350°F/gas.
  10. Bake for 50 minutes to 1 hour, or until golden and cooked through, then enjoy!
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