Purple Cauliflower Cheese
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Feeds 4 - 6 people 
Prep time 15m
Cook time 30m
Description
An unknown veggie to many of us, some won’t believe the colour of these purple cauliflowers. The reason for their surprising, vibrant shade is the presence of a natural antioxidant called anthocyanin, the same as is found in red cabbage. They have a milder and slightly sweeter taste than the white cauliflower - use one of these to spice up your traditional cauliflower cheese! Why not make one of these as an exciting side dish for your Sunday roast?
- 1 Purple cauliflower
- 50g Butter
- 500ml Milk
- 1/2 White onion
- 1/2 tsp Mustard
- 200g Cheddar
- 1/2 tsp Nutmeg powder
- Handful Panko breadcrumbs
- Drizzle Truffle oil
- Peel the leaves off the cauliflower and cut the core into four - the florets should fall off and can be cut to the desired size. Steam the florets over boiling hot boiling water for five minutes; the cauliflower should still be semi-firm when you put a fork into them, as it will cook further and soften when it is baked.
- Transfer the cauliflower to an oven proof-dish and set aside. Pre-heat the oven to 190°C.
- To add extra flavour to the white sauce, it is best to infuse the milk with onions before adding it to the roux. To do this, add the onion, nutmeg and milk to a pan at the same time and simmer at a low heat (boiling the milk will ruin the flavour so make sure not to set the heat too high). Once the milk has simmered for ten minutes, turn the heat off and set aside.
- In a separate saucepan, melt the butter. Whilst the butter is melting, pass the infused milk through a sieve, collecting the milk and disposing of the onions. On a medium to low heat, slowly add the flour to the melted butter and whisk to make a roux. Gradually add the infused milk to the roux, and continuously whisk for 5-10 minutes until you have a smooth sauce.
- Gradually add half of the grated cheese, whilst continuously whisking and season well with pepper and salt, and add mustard to desired taste.
- Pour the cheese sauce evenly over the cauliflower. Scatter the remaining grated cheese over the top and place in oven for 20 minutes until it bubbles. The top should brown, but if you like it extra crispy, add a sprinkling of fresh breadcrumbs and grill for the last five minutes of cooking.
- For an extra-indulgent cauliflower cheese, add a few drops of truffle oil to wow your guests!
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