Red Leicester Cauliflower Cheese Recipes

CHEESY CAULIFLOWER BAKE

Steps:

• Preheat oven to 400º
• Cut the cauliflower into bite-sized pieces. Steam in a steamer or microwave until slightly tender (about 5 minutes).
• If necessary, drain and allow to dry before using. Add to an 8x8 baking dish and set aside.
• In a medium saucepan melt the butter and then mix in the flour to form a paste.
• While mixing constantly, slowly pour in the milk until smooth.
• Mix in the salt, and Parmesan cheese until combined.
• Mix in 1 cup of cheddar until melted.
• Mix in the pepper.
• Pour the cheese sauce over the steamed cauliflower in the pan.
• Top with the remaining ½ cup of cheddar
• Bake until cheese is melty and deeply golden, 30 minutes.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.