CREAMY CAULI, BRIOCHE & BAY BAKE

Creamy cauli, brioche & bay bake image

Create this creamy cauliflower cheese bake with added chunks of brioche for a comforting Christmas or Sunday roast side

Provided by Cassie Best

Time 1h5m

Number Of Ingredients 10

Ingredients

750ml whole milk
3 bay leaves
1 large cauliflower (about 750g), cut into pieces, leaves and all
75g butter
75g plain flour
75ml double cream
grating of nutmeg
2 tsp Dijon mustard
75g parmesan or vegetarian alternative
50g brioche, cut into 1cm cubes

Steps:

Warm the milk and bay in a saucepan over a low heat for a few minutes. Once steaming, turn off the heat. Leave to infuse for 10 mins. Meanwhile, put the cauli in another pan, cover with hot water and boil for 2-3 mins until tender. Drain and leave in the colander to steam-dry.
Melt the butter in the cauliflower pan (no need to wash it) over a medium heat. Stir in the flour and cook for a minute or two, stirring to make a sandy paste. Add a ladleful of the warm milk, stirring until smooth. Keep adding the milk, stirring well, until you have a smooth sauce. Add the cream, nutmeg, mustard and half the cheese. Season well.
Heat the oven to 200C/180C fan/gas 6 if cooking straightaway. Tip the cauliflower into a baking dish (ours was 20 x 30cm), arranging any leaves to poke out a little, so they'll go nice and crispy. Pour over the sauce, making sure the cauliflower is fully coated. Scatter over the brioche and remaining cheese. Will keep chilled for two days. Bake for 25-30 mins until golden.

Nutrition Facts : Calories 407 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium