Individual stilton cauliflower cheeses
- January 2013
- Serves 4
- Hands-on time 10 min, 30 min
These individual cauliflower cheeses topped with crunchy, golden breadcrumbs are a wonderful use of the ends of a piece of stilton.
For another way to use up stilton, try our stilton and sesame biscuits.
- 31.3g (18.8g saturated)
- 33.5g (11.6g sugars)
- 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
- 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.
Adding mustard and paprika to a cheese sauce enhances the flavour. If you don’t have Dijon, you could use 1 tsp English mustard powder instead.
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