Gluten-Free Cauliflower Cheese
Gluten-Free Cauliflower Cheese doesn't have to be an inferior version. This cauliflower cheese is rich, creamy, cheesey and infused with roasted garlic, dijon mustard and plenty of white pepper.
Servings: 4 people
- 1 large head of cauliflower
- 500 ml whole milk
- 4 tablespoons cornflour (cornstarch)
- 100 g red Leicester grated (+25g for grating on top)
- 50 g mature cheddar grated (+25g for grating on the top)
- 1 teaspoon dijon mustard
- ¼ teaspoon ground white pepper
- 2 garlic cloves roasted and mashed*
- 1 tablespoon crème fraiche
- 15 g ground almonds
Pre-heat the oven to 200°C / 180°C fan / Gas mark 5.
Separate the florets of the cauliflower then place in a large pan of boiling water. Bring up to a gentle simmer, then cook for 10 minutes. Drain and place the florets in an ovenproof dish.
In a medium sized saucepan whisk the cornflour into the whole milk then once smooth switch on the heat and bring to a low boil.
Sprinkle in the cheese and stir in until melted in.
Add the mustard, pepper, garlic cloves and crème fraiche and stir in until it becomes a thick smooth sauce.
Pour the cheese sauce over the cauliflower florets then sprinkle on the extra cheese and the ground almonds.
Place in the oven and bake for 15 minutes when the cheese should be bubbling and the almond breadcrumbs turning golden.
*I break the cauliflower into large florets which requires par-boiling for this length of time. It produces a softer cauliflower. If you prefer a firmer cauliflower with bite then just par-boil for 5 minutes.
*Roast the garlic by placing the whole cloves in their skins on a baking tray with a splash of olive oil in the pre-heated oven for the 10 minutes whilst the cauliflower is par-boiling. Remove from the oven, peel from their skins and mash the creamy insides.
You can swap the roasted garlic for ¼ teaspoon garlic granules.
Making Ahead - It can be made ahead by assembling the dish in the ovenproof dish right up until you add the grated cheese and ground almonds. Leave to cool and then you can keep in the fridge for a couple of days. Then sprinkle on the cheese and almonds before placing in the oven. Increase the oven time by 5-10 minutes since you are cooking it from chilled.
Freezing - you should mix the par-boiled cauliflower into the cheese sauce and then freeze in a tightfitting container. It can keep in the freezer for up to 2 months. Defrost completely overnight before pouring into the ovenproof dish and then sprinkling over the cheese and ground almonds. Increase the oven time by 5-10 minutes.
Calories: 326kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 631mg | Fiber: 3g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 69.8mg | Calcium: 434mg | Iron: 0.9mg