I’m going to make Cauliflower with White Sauce and Cheese, as it’s always been called in our family, to go with Christmas lunch as usual. So I was pleased to find this recipe showing the proper way to make it. It’s something I make quite a lot, passed down from Mum of course. I’ve never had a recipe for it and I was surprised just how much my version has evolved from this 1970s one. I microwave the cauliflower, make a fairly thick white sauce in the microwave, pour it over the cauliflower and then top the whole lot with lots of cheese. Sometimes I even add broccoli – not traditional maybe, but it’s quick, easy and tastes great.
I know why Mum cut this recipe out and saved it, she really liked cauliflower. Some people might think cauliflower is a bit bland, but it’s really very versatile. It’s great topped with a white sauce and cheese, soaks up curry sauces deliciously, you can roast it with a little oil and of course just boil it. This is the first time I’ve seen it used in a recipe like this, but I think it should taste quite good this way.
In winter a pot of soup was usually made each week. In the early years Mum made it by boiling bones, vegetables and a split pea mix together, cooling, removing the bones and fat and then reboiling to serve. The soup was full of vegetables and small pieces of meat and was almost a meal in itself. With the advent of tinned soup and stock cubes this process became quicker and easier, with more flavour combinations. This recipe with the blue cheese was something quite different for Mum.
- 1 cauliflower
- 1 onion
- 2 potatoes
- 2 rashers of bacon, chopped
- 3 chicken stock cubes
- 125g blue cheese
- Cream to serve, if desired
Chop the cauliflower, onion and potatoes. Fry onion and bacon, add cauliflower and potatoes. Barely cover with water, add 3 chicken stock cubes – boil until tender, then blend. If liked add blue cheese before serving. Serve with a swirl of cream.