Kale cauliflower cheese

- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Ingredients
- 1 Cauliflower cut into florets
- 150g Kale
- 50g Butter
- 50g Plain flour
- 2tsp Mustard powder
- 500ml Milk
- 100g Mature cheddar cheese grated
- 75g Manchego cheese grated
- 50g Vegetarian Italian-style hard cheese grated
- 1tsp Wholegrain mustard
- ½tsp ground black pepper
Method
- STEP 1
Bring a pan of lightly salted water to the boil and cook the cauliflower for 10 minutes. Add the kale to the top of the pan and cook for a further 2 minutes, then drain well and set aside.
- STEP 2
Preheat the oven to 220°C/ 200°C Fan/Gas Mark 7.
- STEP 3
Meanwhile, melt the butter in a pan, then add the flour and cook over a low heat for 1 minute, stirring continually. Add the mustard powder, stir and remove from the heat. Gradually add the milk a little at a time, stirring well to remove any lumps.
- STEP 4
Return to the heat and bring to a simmer, stirring all the time. Once bubbling, cook for 2-3 minutes until thickened.
- STEP 5
Stir in two-thirds of the Cheddar, half of the manchego and half of the vegetarian hard cheese and beat well. Add the mustard and ½ tsp ground black pepper and beat again. Add the drained cauliflower and kale to the sauce and toss well to coat. Carefully transfer to a 1-litre gratin dish.
- STEP 6
Mix the remainder of the cheeses together and scatter over the top. Bake for 20 minutes until golden and cooked through. Serve with roast chicken or gammon as a delicious side dish.