Mexican Cauliflower Cheese
Cauliflower cheese is always a firm family favourite and adding a good dollop of our Gran Luchito chipotle paste to make the Cauliflower Cheese Mexican is a real winner of an idea. The result is a Mexican cauliflower cheese that is full of smoky flavour, a medium spice level and of course extremely cheese. It is warming and comforting and the perfect side dish.
Try serving it with our glazed ham recipe or this Mexican roast chicken.
-
Prep time
30 mins
-
Cook time
40 mins
-
Total time
1 hour 10 mins
-
Ideal for
Dinner -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 105 fat 6.5g saturates 4g carbs 4.6g sugars 3.2g fibre 0.8g protein 7.1g salt 0.42g
Found in the
Mexican Section
Ingredients
- 50g / 2oz butter
- 3 tablespoons plain flour
- 2 garlic cloves, finely chopped
- 2 teaspoons Gran Luchito Chipotle Chilli Paste
- 1 litre / 4 cups milk
- 150g / 5 oz Cheddar cheese, grated
- 75g / 3 oz Mozzarella cheese, diced
- 1 large or 2 small cauliflower(s), cut into bite-sized florets
- 100g / 3 ½ oz Parmesan cheese, grated
- 1 tablespoon finely chopped parsley leaves
- Salt and freshly ground black pepper
How to make it
- Preheat the oven to 180°C / 350°F / Gas 4.
- Make a roux. Melt the butter in a saucepan and add the flour. Stir until you have a paste and cook for about 10 minutes over a low heat, taking care not to burn it. The mix should get a bit darker.
- Add the garlic and Gran Luchito chipotle paste and cook for another 10 minutes.
- Gradually whisk in the milk, getting rid of any lumps. Continue cooking for a few minutes, stirring occasionally. Season with salt and pepper and slowly bring to the boil.
- Add the Cheddar and mozzarella and stir in until melted.
- Meanwhile, blanch the cauliflower in a pan of boiling water for 4 minutes. Drain, then put the cauliflower in an ovenproof dish and pour the sauce over the top. Top with the Parmesan and place in the oven for 40 minutes.
- The Parmesan on top should have formed a golden crust. Serve sprinkled with parsley.
