Individual stilton cauliflower cheeses

Name: Individual stilton cauliflower cheeses
Yield: Serves 4
Cuisine: British recipes
Ingredients: 800g cauliflower florets; 30g butter; 30g plain flour; Large pinch of paprika; 1 tbsp Dijon mustard; 500ml milk; 200g stilton, crumbled; Handful of fresh chives, chopped; 6 tbsp breadcrumbs

Easy
January 2013

Easy
January 2013

Serves 4
Hands-on time 10 min, 30 min

Don’t throw away your leftover Christmas stilton, turn it into individual cauliflower cheeses topped with crunchy, golden breadcrumbs.

For another way to use up stilton, try our stilton and sesame biscuits.

Nutrition: per serving

Calories: 524kcals
Fat: 31.3g (18.8g saturated)
Protein: 26.9g
Carbohydrates: 33.5g (11.6g sugars)
Fibre: 5.9g
Salt: 2.1g

Nutrition: per serving

Calories: 524kcals
Fat: 31.3g (18.8g saturated)
Protein: 26.9g
Carbohydrates: 33.5g (11.6g sugars)
Fibre: 5.9g
Salt: 2.1g

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Ingredients

800g cauliflower florets
30g butter
30g plain flour
Large pinch of paprika
1 tbsp Dijon mustard
500ml milk
200g stilton, crumbled
Handful of fresh chives, chopped
6 tbsp breadcrumbs

800g cauliflower florets
30g butter
30g plain flour
Large pinch of paprika
1 tbsp Dijon mustard
500ml milk
200g stilton, crumbled
Handful of fresh chives, chopped
6 tbsp breadcrumbs

Method

Heat the oven to 200°C/fan180°C/ gas 6. Bring a pan of salted water to the boil and cook the cauliflower for 2 minutes, then drain and set aside.
Melt the butter in a saucepan over a medium heat, then stir through the flour and paprika. Cook for a minute until the flour begins to smell biscuity, stir through the mustard, then, very slowly, and stirring all the time, pour in the milk – you should end up with a thick sauce that easily coats the back of a spoon. If it’s not thick enough, let it bubble away for a few minutes, stirring often. Stir through the cheese and chives, then season.
Divide the cauliflower among 4 x 20cm x 10cm gratin dishes, and pour the cheese sauce over each. Scatter the breadcrumbs over the top, and bake for 20 minutes or so, until the tops of the gratins are golden and crisp, and the sauce is bubbling (pop under a hot grill for 2 minutes at the end if they need more colour). Allow to stand for a few minutes, then serve with leftover cold meat or roast chicken.

Method

Heat the oven to 200°C/fan180°C/ gas 6. Bring a pan of salted water to the boil and cook the cauliflower for 2 minutes, then drain and set aside.
Melt the butter in a saucepan over a medium heat, then stir through the flour and paprika. Cook for a minute until the flour begins to smell biscuity, stir through the mustard, then, very slowly, and stirring all the time, pour in the milk – you should end up with a thick sauce that easily coats the back of a spoon. If it’s not thick enough, let it bubble away for a few minutes, stirring often. Stir through the cheese and chives, then season.
Divide the cauliflower among 4 x 20cm x 10cm gratin dishes, and pour the cheese sauce over each. Scatter the breadcrumbs over the top, and bake for 20 minutes or so, until the tops of the gratins are golden and crisp, and the sauce is bubbling (pop under a hot grill for 2 minutes at the end if they need more colour). Allow to stand for a few minutes, then serve with leftover cold meat or roast chicken.