A four cheese cauliflower cheese

A cauliflower cheese made with four types of cheese

A four cheese cauliflower cheese

1 large cauliflower, cleaned and cut into large florets

100 grams grated gruyere cheese

80 grams cheddar (a strong mature cheddar preferably)

50 grams ripe brie (I took the skin off but feel free to leave it on)

50 grams grated parmesan

½ cup white wine

1 teaspoon kirsch

Salt & pepper to taste

1-2 bay leaves

1-2 pieces of dried mace

3-4 cloves

A few black peppercorns

700 ml milk

60 grams butter

60 grams flour

Preheat your oven to 200 degrees celsius.

In a saucepan, put your bay leaves, mace, peppercorns, cloves and milk onto a medium heat. Bring the milk up to boil gently (but don’t let it boil). Just when the milk is about to come up to boil, take it off the heat and allow your milk to steep for at least 15 minutes (ideally 30 minutes). Strain your milk and retain the mace, discarding the bay leaves, cloves and peppercorns.

In another saucepan, melt your butter and add your flour, mixing well. Cook your flour for 2 minutes before gradually adding your flavoured milk and mace. Use a whisk to ensure that the flour completely dissolves into the milk.

Add the gruyere, cheddar and brie and stir well to ensure the cheese melts into your sauce before adding the white wine and kirsch. Season to taste.

Pour the cheese sauce over your cauliflower florets, top with the parmesan cheese, and bake in the oven for 20-25 minutes until golden brown on the top.

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