If you’re here for a pale, pasty, school dinner throwback, you’re in the wrong place. Ross’s take on cauliflower cheese is rich and creamy, with bite, depth and two celebrated British cheeses for an extra layer of gooey complexity. The best part? The cauliflower is given room to shine through as this recipe’s hero. Just the way it should be.
Big Green Egg UK kitchen
Ceramic Baking Stone halves
Stainless Steel Grid, or ConvEGGtor and Stainless Steel grid.
1 x whole cauliflower, cut into large florets and blanched in milk until just cooked
710 ml whole milk
30 ml white wine
25 grams of butter
25 grams of flour
500 grams good mature cheddar
250 grams crumbled Stilton
25 grams Panko breadcrumbs
1 tsp English mustard
Bring your EGG to 180c. Set up the EGG for indirect cooking.
Blanch your cauliflower in the milk until just cooked and drain. Keep the milk.
Make a classic roux in a saucepan: combine the butter and flour and cook until the mixture turns to a blonde colour. Add the white wine, bring to the boil, and stir until combined. Now gradually add the poaching milk from the cauliflower, bringing to the boil each time you add more.
Once the sauce is thick and smooth, add the cheddar and mustard. Stir on a simmer until combined.
Add your cauliflower to a suitable dish big enough to fit on your EGG. Cover in the cheese sauce. Sprinkle with Stilton and breadcrumbs then place into your EGG for 25-30 minutes, when it should be bubbling and golden.