I had a huge (and I really do mean huge) cauliflower from Abel and Cole that I wasn’t sure what to do with – it’s not a vegetable I normally use for much – so I figured I’d give Cauliflower and Cheese a try. It’s not exactly the most innovative recipe in the world and, while it’s one I like, not something I’m massively excited by. But why not? It’s not something I’d actually ever made before, and it’d keep well as a side dish.
I used the Good Housekeeping cauliflower and cheese recipe as the basis for this, but only loosely followed it. You could probably use any recipe for it that works well. But I tried the following variations on it:
- I roasted the cauliflower instead of boiled it. Basically all I did was floret it as normal, put it in the dish and roast it covered at 200C for 20-30 minutes with a bit of butter and salt (ok, a lot of butter and a bit of salt). Then I just added the sauce and cheese as normal on top of that.
- Additionally I added some leeks to the mix, roasting them along with the cauliflower.
- I added halved cherry tomatoes at the same time as the sauce.
This worked incredibly well. It took a nice dish and made it excellent. I had this as the main meal, served with a whole grain bread, and I’ve been very happily eating leftovers of it since.