Spicy Cauliflower Cheese is a wonderful variation on a classic dish with added spiced flavouring. We’ve used Cheddar cheese in this version, but Lancashire cheese would work well too. Serve with bacon or perhaps a salad.
Suggested Go Spice blends: Kansa, Vermilion, Sofala, Punky Reggae, Texan Smoke, Mexica
Serves 2-4
50g unsalted butter
25g plain flour
300ml milk
½ tsp salt
2 tsp Go Spice blend
100g Cheddar cheese, grated
1 medium cauliflower, leaves removed, broken into even sized florets
30g breadcrumbs
Heat the oven to 200° C/Gas Mark 6.
Melt the butter in a medium saucepan, over a low heat, and stir in the flour to make a roux. Cook for a couple of minutes, stirring occasionally, but don’t allow it to change colour. A little at a time, pour the milk into the roux and whisk to combine. Cook, stirring regularly to prevent lumps forming, until it thickens sufficiently to coat the back of a wooden spoon. Remove from the heat, add the salt, Go Spice blend and ½ of the cheese, mix well and then set aside.
Meanwhile, cook the cauliflower in a pan of boiling water for 3-6 minutes, until softened, but not cooked through. Drain the cauliflower and place in a buttered ovenproof dish. Tip over the sauce and then mix the breadcrumbs and the remaining cheese together and scatter over the top. Bake for about 30 minutes, until golden and bubbling. Serve warm.
