Cheddar cheese sauce needs a touch of heat to make it just right. Cauliflower has such a mild taste on its own. That’s why it ...

Steam the cauliflower in a steamer over boiling water covered for 5 to 6 minutes until the florets just turn tender. Set aside. Nutritional Facts (Per Serving) Calories 126, Calories from Fat 44, ...

Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the ...

Garlic croutons puréed into the soup and scattered on top take this soup over the top. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over ...

The lovely, green cheese sauce is adapted from a Jamie Oliver recipe. It is a thick sauce but you can thin it with extra milk. Serve as a side or a meal on its own.

20g mixed nuts One pinch of dried thyme One tablespoon plain flour 400ml semi-skimmed milk 100g mature Cheddar cheese 300g dried spaghetti Method Start by placing the frozen cauliflower in a ...

Remove the cauliflower and leaves to an ovenproof serving dish. Meanwhile, make the mornay sauce. Make the béchamel sauce in the usual way and at the end add 4ozs (110g/1 cup) grated cheese and a ...

While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese ...