Cauliflower cheese is the ultimate comfort food and a favourite of children and adults alike. This grown-up version takes cauliflower cheese to the next level and is perfect served with Sunday lunch.
1 large cauliflower, cut into bite-sized pieces (Vic Market Organics, Stall 56, I Shed)
2 cups Swiss cheese, such as gruyere or edam, grated (Curds and Whey, Shop 12-13, Dairy Hall)
¾ cup fresh breadcrumbs (Market Organics, Stalls 46-55, I Shed)
¼ cup toasted hazelnuts, roughly crushed (Nut Trek, Shop 55-56, Dairy Hall)
50 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
¼ cup plain flour (Market Organics, Stalls 46-55, I Shed)
450ml milk (Market Organics, Stalls 46-55, I Shed)
50ml cream (Curds and Whey, Shop 12-13, Dairy Hall)
freshly grated nutmeg (Nut Trek, Shop 55-56, Dairy Hall)
Fill a large saucepan with water and bring to the boil. Add cauliflower to the pan and boil for 7 minutes or until very tender. Drain cauliflower and place in a baking dish.
In a bowl, combine 1 cup of the grated Swiss cheese, hazelnuts and breadcrumbs. Set aside.
Melt the butter in a saucepan over medium heat, then add the flour and whisk for 1 minute. Remove pan from heat and slowly pour in a little of the milk. Whisk to a paste, then add a little more of the milk and continue until all the milk is used.
Return pan to the heat and whisk until the sauce starts to thicken, then add the cream, nutmeg and the other half of the grated cheese.
Pour cheese sauce over the cauliflower, ensuring an even covering, then sprinkle over the breadcrumb mix.
Place under the grill for around 5 minutes or until cheese is bubbling and breadcrumbs are a rich golden-brown.