Caulibroc cheese

    40 min

    A ideal evening meal as it can be made ahead into individual servings for those evenings that family are doing other things, but need to be properly fed. A household of no gluten, no cows milk, no oats, barley, rye or corn. A favourite for all the family (even a university student who required the method to take with him).


    Yorkshire, England, UK
    2 people made this

    Serves: 4 

    • 1 small cauliflower, cut into florets
    • 1 small broccoli head, cut into florets
    • 1 carrot, chopped
    • 1 vegetable stock cube
    • 1 knob butter
    • 1 teaspoon potato starch
    • 250ml goat's milk
    • 200g feta cheese
    • 1 teaspoon dry mustard powder
    • salt and pepper, to taste
    • grated Manchego sheep cheese, to taste
    • ricecrumb, to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Bring a saucepan of water to the boil and add the cauliflower, broccoli and carrots. Crumble in the stock cube and boil for 5 minutes until just the vegetables have been slightly tenderised but remain firm. Drain.
    3. In a second saucepan over a medium heat, make the cheese sauce by melting the butter. Once melted, stir in the potato starch to make a thick paste. Gradually add the goat's milk, whisking constantly until the sauce thickens. Add the mustard, seasoning and cheese and stir constantly until well incorporated.
    4. Spoon the vegetables into individual oven safe bowls then divide the cheese sauce equally between each bowl. Add the ricecrumb over the top of the cheese sauce and a sprinkling of Manchego cheese.
    5. Bake in the preheated oven for 15 minutes until the cheese is melted and nicely browned. Remove from the oven and serve.


    Can go into fridge for later, but could take a little longer to heat through.

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