Cauliflower cheese is a must with corned beef!
I tend to make double quantity of sauce as it freezes well for an easy pasta bake another night. You can also double the quantity of cauliflower and sauce as it freezes well.
If I am making extra Cauliflower cheese I freeze it in a foil BBQ tray, lazy I know, but it means fewer dishes another night! Cover with foil and label clearly, something I often forget to do!
If you are making this as gluten free, double check your English mustard is gluten free, I’ve been caught out by mustard before.
To make this with regular flours just omit the corn flour and rice flour and use plain flour instead.
This recipe makes enough for 4-6 serves.
Ingredients
I medium cauliflower, stalk and leaves removed, broken into florets
50g butter
25g corn flour
25g rice flour
600mls milk
1 teaspoon English mustard
150g Tasty (mature Cheddar) cheese, grated
Method
Preheat the oven to 200 degrees Centigrade.
Bring a large pan of salted water up to the boil, add the cauliflower and simmer for 10-15 mins, it is best a little al dente rather than mush.
Drain well and place in an oven proof dish, large enough to spread the cauliflower out to single but well packed layer.
In a medium pan melt the butter.
Add the flours and cook over medium heat for two minutes.
Add the milk and whisk continuously until thickened.
Add mustard and cheese, reserve some cheese for sprinkling on top, stir until melted.
Add salt and pepper to taste, stir well in.
Pour over Cauliflower and top with remaining cheese.
Bake for 20 mins until cheese is golden and the sauce is bubbling.
Serve with corned beef and mashed potatoes.
Cooking Up The Pantry 