Creamy Cauliflower Bake

Most days, I do  the cooking at home.

But there are some days that my husband cooks. And those days are happy days, not just because I don’t need to cook, but because I feel pampered 🙂

This recipe is one of his creations and our favourite.

A good recipe for days when the sun plays hide n seek and the rain never stops.

Ingredients

Method

1. Put the milk, mace, peppercorns and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.

2. Meanwhile, bring a large pan of water to the boil. Add the cauliflower and cook for 5 mins until just tender. Drain and set aside to cool.
Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.

Optionally, you might want to add bacon. Chop the bacon fine and fry till brown and the fat is released.

3. In a medium-sized pan, melt the butter, then stir in the flour to form a paste.

4. Keep whisking rapidly to avoid forming lumps.

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5. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce.

6. Bring to the boil and simmer, stirring often, until thickened and smooth.

7. Stir in the softened onion and season well with salt and nutmeg. Stir in the fried bacon if using.

8. Heat oven to 220C/200C fan/gas 7.

9. Pour  the cauliflower into an ovenproof dish and pour the sauce over the cauliflower

If making ahead, it can be covered and chilled for up to 2 days at this stage or frozen.

10. Scatter the cauliflower with the grated cheese, then bake for 30 mins until the sauce is bubbling and the top is golden .

Serve hot, by itself or with garlic bread, which is a good accompaniment.