It occurred to me last weekend that I haven’t had cauliflower cheese in ages. I can’t remember the last time I even bought cauliflower let alone ate it.
Cauliflower cheese was my ultimate comfort food, along with mash potato, growing up. My Mama practically cooked it every Sunday when we had a roast and I always had seconds.
Last weekend was the first time I really felt the cold and a definite need for some real comfort food – cauliflower cheese really hit the spot!
I put a little twist on this great side dish by topping it with quinoa instead of breadcrumbs, adding some protein and giving it a nutty flavour.
Try it with your roast today – enjoy!
The prep. part – serves 2 people
- 30g quinoa, rinsed
- 90ml water
- 400g cauliflower, trim and keep some of the outer leaves and chop up, but not too small
- 50g leeks, finely sliced
- 20g flour
- 15g butter
- 190ml of semi skimmed milk
- 60g mature cheese, grated
- Pinch of nutmeg
- Salt and pepper to season.
The assembling part
- Start by preparing the quinoa, first rinsing it.
- Then place in the pan with the cold water, onto a medium heat, and allow it to come to the boil.
- Put the cauliflower onto boil in cold salted water. Within 15 minutes the cauliflower should be tender. Add the leeks to the water 5 minutes before the cauliflower is ready.
- Drain the leeks and cauliflower and lay out in an oven proof dish and set aside.
- Within 20 minutes the quinoa should have soaked up all the water and be cooked. Set aside.
- Preheat the oven to 200⁰C.
- While the cauliflower and quinoa are cooking begin to prepare the roux. Follow steps 3 – 5 under filling for my recipe for ham and leek pie.
- Add two thirds of the cheese to the roux and stir in.
- Season the roux and add a pinch of nutmeg.
- Pour the roux over the cauliflower.
- Then sprinkle the remaining cheese and the quinoa over the cauliflower and bake in the oven for 10 – 15 minutes until the topping is golden brown.
I didn’t have mine with a roast but it was just as comforting as it was all those years ago!