Add strongly flavoured Gorgonzola piccante to perk up cauliflower and broccoli florets, then serve with noodles or mixed wild rice for a sophisticated take on cauliflower cheese. Delicious!
Traditional cauliflower cheese Use 600g cauliflower (or 1 very large cauliflower) and omit the broccoli. Increase the cooking water added at step 2 to 200ml. Instead of Gorgonzola use extra-mature Cheddar cheese. Add 1 tsp Dijon mustard or a good pinch of English mustard powder with the seasoning at step 3.
Make the cheese sauce with milk (500ml), then leave to cool and freeze. If you like, make the sauce in bulk by doubling or trebling the quantities and then dividing into approximately 250ml or 500ml batches. Pour each batch into a freezerproof container and freeze for up to four weeks. The sauce can also be frozen in ice-cube trays (one 250ml batch will fill a tray). The cubes thaw quickly and are useful if you want to use just a small amount of sauce for one portion or part of a batch.