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I would, and have, make it, bake it and then freeze. Browning it in the oven from frozen or very cold takes ages.
I've done this then cooked from defrosted, give it a good stir its fine!
I'd parboil the cauli and freeze it by itself. I don't think a cheese sauce would freeze very well (tho never tried it!) and the cauli will definitely be watery when defrosted.
Can you make this and then freeze it before cooking? i.e. Steam the cauli, make the cheese sauce, assemble, freeze, then defrost later and cook. Or would that make it a bit watery when cooked? I have 3 big cauliflowers and want to use them up - we all love cauliflower cheese.
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