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
- 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 pureed
- 1 tablespoon crème fraiche
- 15 g ground almonds
Pre-heat the oven to 200°C.
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.
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