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Cauliflower cheese sauce

Tom about this component: “A classic Sunday roast accompaniment, done in a more refined way. This way reduces waste and maximizes on the cauliflower flavour. Can’t beat it.”

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 3,5 kilogram.

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Allergens and dietary requirements

  • Mustard
  • Gluten
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

100
g
butter
250
g
shallot, cut in rings
1
kg
cauliflower, roughly chopped
2
cloves
garlic, super finely chopped
3
sprigs
thyme
500
g
milk
300
g
whipping cream
300
g
mature English Cheddar
as needed
English mustard
as needed
black pepper, bruised
150
g
butter
150
g
flour, T55
1
kg
cauliflower velouté
700
g
mature English Cheddar, grated
2
kg
cauliflower florets, steamed
as needed
black pepper, bruised
as needed
English mustard

Scale recipe

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