- 1 large head of cauliflower
- 7.5 dl chicken stock
- 1 tbsp. wholegrain mustard
- 300 g Castello® Extra Mature Cheddar
- 2 tbsp. corn starch
- Salt and pepper
- 25 g butter
- 3 tbsp. breadcrumbs
Cauliflower Mac and Cheese
Preheat the oven to 180° C. Remove the stem and cut the cauliflower into florets. Blanch for 4-5 minutes and immediately put in ice water to stop the florets from cooking further. In a new pan melt the butter, add breadcrumbs and toast until the breadcrumbs are golden and crispy.
In a saucepan pour in chicken stock, bring to a boil, add whole grain mustard and freshly ground black pepper. Grate grated Castello® Extra Mature Cheddar mix with corn starch. Lower the heat to medium, add the grated cheddar in with the chicken stock and stir until the cheese has melted. Continue to stir until you get a nice smooth sauce.
Add the cauliflower florets and carefully stir until the florets are covered with sauce. Pour the cauliflower mac and cheese into a coated baking dish and sprinkle with toasted breadcrumbs. Bake for 30 minutes at 180° C and serve straight away.