Cobbed cauliflower cheese

[Elly Swanson]

Have been in all day so thought I’d cook something for dinner outside on the Cobb now the bonfire night smog from last night is settling. Simple Cauliflower cheese.

7 Australian heat beads with 2 fire lighters and the Kelly kettle to start them off. I just love the fire up the chimney in the dark.


A head of cauliflower floretted (don’t think that’s a word but you know what I mean), steamed for 5 mins then left to cool.Pyrex dish buttered and cauliflower placed inside.

Roux made with about 25g butter and plain flour and skimmed milk added to desired thickness. Seasoned with pepper, grated nutmeg, ground cinnamon and English mustard. Then some cheddar crumbled in. No salt as there’s enough in the cheese. The sauce was poured over the cauliflower and camembert layered on top.The topping was made from homemade granary bread crumbed with garlic and whole grain mustard blitzed in.


When the charcoal was ready I placed a grill plate and roasting rack in the Cobb for indirect heat and oven conditions. Pyrex dish on top and Cobb lid on.
To insulate the oven a bit I pegged a towel around the lid, making sure the pegs were wood and the towel’s nowhere near the top holes (that draw the air through) or the join between bowl and lid.
The holes in the lid are at their widest to create maximin air daw through, burn the coals fiercer which means a hotter oven to crisp the gratin.

Nearly forgot the end result photo.


The left overs will be used for topping a lasagne next week.