Like cauliflower cheese? I do – how about presenting a whole cauliflower next time? I make mine with a milk/stock mix to cut down on the fat, but you can use only milk if you prefer.
I used a pyrex casserole dish for this – one with a lid that can double as a dish. You will see why.
1/3 cup gluten free plain flour
1 cup milk
1 cup vegetable stock (or you can use milk if you prefer)
3/4 cup grated tasty cheese
1/3 cup grated parmesan cheese
Salt and pepper
Parsley flakes, to garnish
Turn the cauliflower over, trim the leaves off and cut out as much of the core as you can without removing the florets (the core will be tougher than the florets when cooked, so if you can cut some out it will give a better result). Turn the right way over and put on a microwave safe dish/plate (in my case the lid of the casserole dish) and microwave on high for 8 minutes, or until the cauli is just tender.
In the meantime, melt the butter in a medium saucepan. Add flour, and stir about a minute until it is bubbling. Add the liquid (I like the flavour of the stock/milk mix, and of course it is lower in fat, but if you prefer the creaminess of milk you can use two cups of milk instead of a cup of each – yours will be whiter of course as the stock does colour the end result). Stir until smooth and bring to the boil. Simmer, stirring constantly for about three minutes until thickened. Take off heat and stir in half the cheeses. Season to taste.
Pour 1/3 of the mix into the bottom of the casserole dish, put the cauli on top, then pour over the rest of the sauce. Top with the remaining cheeses. Return to microwave on high for a further five minutes. Put in the oven for 10 minutes, to brown and make the cheese crust a little.
Garnish with parsley.