I stumbled upon Gran Luchito's Mexican Cauliflower cheese recipe and decided to give it a go. In the end I made my own version of it, as my partner doesn't eat milk-based sauces. I opted for vegetable stock as the liquid instead, and the dish turned out really nice. It was luscious and comforting, perfect for the darkening evenings. And of course I do adore Mexican food, there are so many good vegetarian and vegan options in that style of cooking.
Have a look below, how I made my version of the Mexican cauliflower cheese.
2 garlic cloves
15 g butter
2 tsp smoked chilli paste
2 tbsp wheat flour
400 ml vegetable stock
150 g grated Cheddar
I steamed the cauliflower florets for a few moments and made the roux in the meanwhile.
For the roux I just heated garlic cloves in butter in a pan and added the smoked chilli paste followed by the wheat flour. Then I added the vegetable stock and let it all cook for a couple of minutes.
Then I placed the steamed cauliflower florets into an oven dish, covered with the chilli sauce and cheese.
And the whole thing baked at 180 C for about 30 minutes and was then ready to be enjoyed.
It was so good have a different twist to cauliflower cheese.