Heston Blumenthal's perfect cauliflower cheese

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Heston Blumenthal's perfect cauliflower cheese

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Ingredients

4 portion(s)

50 grams white caster sugar
100 grams white wine vinegar
2 small cauliflowers, broken into florets and divided into three
Groundnut oil
500 grams vegetable stock
300 grams water
1 Bulb garlic, peeled
300 grams white wine, reduced to 30ml (10-15 minutes / Temp. Varoma / Speed 1)
120 grams Gruyere cheese, grated
20 grams cornflour
30 grams cream cheese
1 knob butter
Extra Gruyère or Cheddar, grated, for the topping

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6

13h 0min

Preparation 12h 25min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Chef recipes Creative Cooking British & Irish Brunch Lunch Main course Side dish Vegetarian Vegetable dish

Recipe's preparation

Starting the evening before, Add the sugar and vinegar to the "Closed lid" and set to 100°. Once it has reached this temperature, pour the mixture over one-third of the cauliflower. Allow to cool somewhat and leave in the fridge overnight.

The next day, grate the cheese for cooking and topping separately in the "Closed lid" and coat the cooking cheese in the cornflour (I used Gruyère for cooking and a mixture of that and mature Cheddar for the topping) and set aside.

Put one-third of the caulflower into the internal steaming basket with the vegetable stock and water 16 minutes / Temp. Varoma / Speed 1.

Meanwhile, deep fry the remaining third of the cauliflower at 180º C until golden brown.

Drain the cauliflower on kitchen paper and deep fry the garlic until golden brown, but make sure it doesn't burn.

Remove the steamed cauliflower (keep the liquid), mix with the others and place in a baking dish or casserole.

Reduce the stock / water mix to 200ml 18 minutes / Temp. Varoma / Speed 1 and leave in the bowl.
Pre-heat the grill to high.

Add the wine, cornfloured cheese, butter and the fried garlic to the "Closed lid" with the butter 5 minutes/ 90º / Speed 4.

Add the cream cheese and cook at the same setting for a further 1 minute.

Process 15 seconds / Speed 5-10 progressively, so that the garlic is well pulverised.

Mix the sauce with the cauliflower, sprinkle over the grated chase and grill for several minutes.

Accessories you need

Spatula TM5/TM6
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Tip

The timings for the reduction of the wine and stock may vary as it will depend on the temperature of your kitchen and your ingredients.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.