Cauliflower cheese from Food: Vegetarian Home Cooking by Mary McCartney

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Accompaniments: White bean gravy stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gamulholland on August 22, 2021

    This was delicious, even though I made it with skim milk because that’s what we had. I definitely used a heaping teaspoon of the mustard. And I roasted the cauliflower instead of steaming or boiling it— so good. I just cut up the cauliflower into small florettes, tossed them with 2 tablespoons olive oil, salt and black pepper, spread them on a baking sheet, and roasted them in the oven for about 35 minutes at 400°F. Meanwhile I made the sauce. Then I transferred the cauliflower into a baking dish, poured the sauce on top of it, and baked it all until it was bubbling around the edges, then put it under the broiler to broil the cheese on top. Highly recommended.

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