A Midweek Hump

My week is still not going to plan and it is mid week, so the need for some inspiration or comfort. Am cooking roast lamb for dinner which is a pretty nice comfort food, but I found a recipe that is very popular in my family and have placed it here mainly for my daughter who has a busy few days ahead. It is Cauliflower cheese gratin. I would normally serve this with a roast but didn't buy cauliflower this week so it will be a non starter. I hope you have a 'comfort filled' day and wait and see if my week starts to improve tomorrow. I have converted this recipe from imperial to metric and is certainly NOT a weight watchers version.

Cauliflower Cheddar Gratin

adapted from Epicurious & Taste & Tell

1 large head  cauliflower,  cut into 1½- to 2-inch florets
¼cup unsalted butter 
2 tablespoons all-purpose flour 
1 ½cups whole milk 
2 cups sharp Cheddar, coarsely grated  
½cup finely chopped spring onions
½  teaspoon salt 
½  teaspoon black pepper
seasoned breadcrumbs

Preheat oven to 220°C  (210° C fan forced) 450°F. Butter a large shallow baking dish.

Cook cauliflower until just tender. Drain cauliflower well in a colander and transfer to baking dish.

While cauliflower cooks, melt 2 tablespoons butter in a large heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.

Sprinkle enough breadcrumbs to evenly top the cauliflower.

Bake gratin until topping is golden brown, about 10 minutes.

Important Notes:

Roux is the name for a white sauce. 

It is important to cook flour out, but it needs to be over a low heat or it will burn or colour.