If you're looking for the perfect cauliflower cheese recipe, look no further than Heston Blumenthal's from How to Cook Like Heston
Heston: "Preparing the florets in three different ways before mixing them with the cheese sauce provides a combination of textures and flavours that makes this cauliflower cheese really special. Like the mac and cheese recipe, cornflour is the secret ingredient to a really good cheese sauce."
Prep 10 mins
Cook 50 mins
In a small pan over a medium heat, combine the sugar and the vinegar and bring to the boil. Remove the pan from the heat and pour the liquid over one third of the cauliflower florets. Place in the fridge for at least 30 minutes.
Add enough oil to a pan to fill three-quarters full and place over medium-high heat. Once the oil reaches 180ºC, add one third of the florets and fry for approximately 3 minutes, or until golden brown.
Blanch the remaining third of cauliflower florets in boiling salted water until soft. Drain and set to one side.
Preheat the grill to high. Add the warm chicken stock to the reduced wine and place over a medium heat.
Mix the grated cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the liquid. Add the soft cheese and butter and stir until fully incorporated. Remove the pan from the heat.
Mix the pickled, fried and part-cooked cauliflower florets together in a bowl and toss with the cheese sauce and a few drops of truffle oil. Divide the mixture between individual ramekins and sprinkle a little cheese on top.
Place the ramekins under the grill or use a blow torch to gratinate the top.
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