A stunning and very easy to prepare cauliflower cheese that has wild garlic added to the quick cheese sauce.
1 x medium fresh cauliflower (trimmed and tough stem cut off)
Olive or rapeseed oil
225g grated vintage Cheddar cheese
225ml creme fraiche
1 large free-range egg (beaten)
2 tablespoons melted butter
salt and freshly ground black pepper
10 wild garlic leaves (finely diced)
Wild garlic flowers (to garnish)
A stunning and very easy to prepare cauliflower cheese that has wild garlic added to the quick cheese sauce. Perfect for spring lunches and simple suppers.
Pre-heat oven to 220C/450F/Gas mark 7.
Bring a pan of water to the boil and then add the whole cauliflower. Simmer the cauliflower, covered, for 30 minutes, turning it over half way through. Take the cauliflower out of the poaching water and sit it in a colander to cool whilst you make the sauce.
Mix all of the sauce ingredients together until they form a smooth, thick paste.
Sit the drained and cooled cauliflower in an oven-proof dish. Brush the olive or rapeseed oil over the cauliflower - I used a spray oil.
Spoon the sauce over the cauliflower and the bake it for 25 to 30 minutes, or until the sauce is golden brown and bubbling.
Remove from the oven and cut into slices or into quarters, serving with the excess sauce from the baking dish and a scattering of wild garlic flowers. Fabulous when served with crusty bread and a seasonal salad.