Smoky Cauliflower Cheese
Soothing and simple to make, our smoked cauliflower cheese takes this classic British dish to the next level. With the crunch of pumpkin seeds and panko breadcrumbs - it’s a great combo!
OVERVIEW
METHOD
Hot Smoking
Prep Time
20 Mins
Cooking Time
1 Hour 30 Mins
Serves
8
Ability
Beginner
INGREDIENTS
- 1 Large Cauliflower
- 250g Cheddar Cheese, grated
- 450ml Double Cream
- 1 1/2 tsp English Mustard
- Panko Breadcrumbs (to sprinkle on top)
- Pumpkin Seeds (to sprinkle on top)
INGREDIENTS
- 1 Large Cauliflower
- 250g Cheddar Cheese, grated
- 450ml Double Cream
- 1 1/2 tsp English Mustard
- Panko Breadcrumbs (to sprinkle on top)
- Pumpkin Seeds (to sprinkle on top)
METHOD
Step 1
Set up your BBQ smoker for indirect cooking at 350°F (175°C). Smoke the whole head of cauliflower for about 1 hour and then cut into florets
Step 2
To make the cheese sauce, bring the double cream to a simmer and stir in the 200g of the cheddar cheese until melted, then stir in the English mustard.
Step 3
Add the cauliflower to a deep baking tray and pour over the double cream and cheese sauce.
Step 4
Sprinkle over the panko breadcrumbs, sunflower seeds and the remaining 50g of cheddar cheese.
Step 5
Bake in an oven for around 15 minutes at 180°C until bubbling and golden on the top.