This 5 cheese cauliflower cheese is the perfect dish to impress at a dinner party or to gobble down in one sitting (who actually listens to portion sizes). Even better, it is a great dish to use up any leftovers of your cheeseboard (if there are any)! We’ve opted to top the cauliflower cheese with some blue cheese, but if you’re not a blue fan, not to fear - you can simply leave this step out.
About the chef: A masterchef contestant in 2018, Simon Spooner was taught to cook by his mother, a patisserie chef, and now runs his own business, whipping up a storm in the kitchen at supper clubs, private dinners and events.
- Pre-heat oven to 200c fan
- Take the cauliflower, break into florets, drizzle with truffle oil and a sprinkle of sea salt and roast for 30 mins.
- Whilst the cauliflower is roasting make the cheese sauce
- Heat the milk in a large pan with the garlic and rosemary
- In another pan, melt the butter over a medium to high heat and when melted whisk in the flour until fully combined
- It’s time for some whisky business, heat the butter and flour, whisking regularly for 5 minute.
- After this, strain the milk into a large jug and add it to the flour and butter mixture around 100ml at a time, continuing to whisk until the liquid has been combined.
- Continue this process until you have used all of the milk and you have a beautiful sauce
- Add the mustard, a good pinch of sea salt and 3 tbsp of truffle oil to the sauce and combine.
- Then add the 4 hard cheeses (save the blue for later) and combine until the cheese has all melted into the sauce.
- When the cauliflower is ready, remove it from the oven, pour the sauce over it and bake for 15 minutes until golden brown.
- After 15 minutes remove the cauliflower from the oven, top it with a drizzle of truffle oil and chunks of Stitchelton, bake for 2 minutes then remove from the oven.
- Let it rest for 5 minutes and serve!