I love cauliflower. I am no good at growing things so they gradually ripen or develop over a reasonable period of time. If I manage to grow cauliflowers they all come at once. I don’t mind this. My cauliflowers are now ready – I am so excited. They survived the pigeons and the cabbage white and they have hearted up and produced lovely white florets. Last Sunday I made us cauliflower cheese and over the next couple of weeks we will be eating lots of different cauliflower recipes – I have a list from Ottolenghi that I want to make – I know, I am very sad, but I don’t care as they cauliflowers are ready – hurray!
Cauliflower Cheese: cauliflower, cheese, milk, flour, butter, mustard, flaked almonds. Separate cauliflower into florets. Cook cauliflower in boiling water. Meanwhile make a bechamel sauce. Add grated cheese to the sauce – I added the last of our Caerphilly from our last Neal’s Yard Dairy box. Put cauliflower in a dish pour over sauce, add extra cheese on top and scatter flaked almonds on the top. Cook in oven until golden – eat. We had ours with brown basmati rice. Yum yum yum.
N.B. rubbish photo of the cauliflower cheese – I must learn how to take photos inside especially as the nights are drawing in now and it is dark a lot of the time.