A delightful English side dish, cauliflower cheese is a recipe that showcases cauliflower in a rich cheese sauce cooked to perfection in a skillet.

Unlike traditional bechamel sauces (cheese sauces) this is a simplified version that uses corn starch (cornflour) to thicken rather than a traditional and more cumbersome butter and flour roux.

Perfect for family style dining where everyone can serve themselves. Personally we like one whole cauliflower, but it can also be made with florets from a broken down cauliflower.

Recipe Directions

1. Cauliflower

2. Remove the cauliflower leaves and the thick inner core without loosing the structure of the cauliflower allowing it to hold shape.

3. Place the cauliflower in a pot of boiling water about an inch deep. Place on simmer until the cauliflower starts to soften.

4. Remove from the pot and place on a rack and allow to drain.

5. Bechamel Sauce

6. Place the two cups on milk in a pot over medium heat and leave to gently heat. Keep an eye on it because when milk boils it froths over in a spectacular and messy fashion.

7. Combine the half cup of milk and corn starch to create a slurry.

8. As the milk comes to a boil add the corn starch slurry and keep stirring as it thickens creating a white sauce. As it reaches a simmer again add the grated cheese and stir to melt in creating the bechamel sauce.

9. To Assemble

10. On the bottom of the skillet, tip a small amount of the bechamel sauce then in the center place the cauliflower head. Drizzle the remaining bechamel sauce over the top of the cauliflower.

11. Sprinkle evenly in turn with breadcrumbs, shredded cheese, herb rub, and then the parsley.

12. Place in a camp oven, smoker, or closed barbecue until the cheese is melted and starting to brown.