Studd Sibling Cauliflower Cheese with La Couronne Comté
The Studd Siblings share their favourite way to make cauliflower cheese. Perfect for a winter night in.
The Studd Siblings share their favourite way to make cauliflower cheese. Perfect for a winter night in.
Ingredients:
- 150g / 5oz La Couronne Fort Aged Comté AOC
- 125g / 4.4oz Le Conquérant Beurre de Baratte French Butter
- 1 large cauliflower, trimmed with base cut flat
- 100g / 4oz Parmigiano Reggiano
- 2 tbsp plain flour
- 500ml / 17oz of whole milk
- 1 tbsp crème fraiche
- 2 cloves garlic blanched
- ground white pepper
- 4 sprigs of thyme, picked
- Salt
- White pepper, pinch
- Zest of 1 lemon
- Cayenne pepper, pinch
- ½ cup of Panko crumbs
Method:
- Preheat oven to 200°C | 400℉.
- Place cauliflower in a medium-size pot (make sure that the head fits and that the pot can be closed with a lid beforehand). Add boiling water to a height of 4cm (2.5in).
- Place over high heat and steam for 10 – 12 minutes until the florets are tender and the cauliflower is no longer pearly white in color.
- Remove from the pot using a metal spoon and let the cauliflower cool down a bit (for about 10 minutes).
- Mix ⅔ butter, ⅔ thyme, cayenne pepper, lemon zest, and salt, and rub all over the cauliflower. Grate lemon zest on top and pop into the oven for 20 minutes.
- While this is roasting, make the béchamel. Melt remaining butter in a saucepan. Add the flour and whisk to form a roux.
- Add the milk gradually, whisking constantly, and bring to boil. Add the blanched garlic cloves. Reduce heat and gradually add the grated Comte and ⅔ of the Reggiano. Mix until the cheese has melted and the sauce is smooth. Add a pinch of paprika.
- Pour the sauce over the cauliflower and sprinkle over the Reggiano and extra thyme leaves and panko crumbs. Roast the cauliflower uncovered for another 10 minutes until the crumbs are golden and the sauce is bubbling.
- Carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.