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Original poster

Cauliflower cheese

36 replies

ODFOx · 09/04/2022 22:38

Please share your cauli cheese recipes.
I tend to use a basic 5 min boil and drain the cauli, meanwhile make roux sauce and add grated cheese, pour over cauli in ovenproof dish and bake for 20 mins until browned and the cauli is soft. If no one is watching I add a spoon of mustard to the sauce to bring out the flavour.
Please, share your hints and tips to make it even better! Thanks

OP posts:
CiderWithLizzie · 09/04/2022 22:40

That’s exactly how I do it too OP 😋

Noglassjustthebottleandastraw · 09/04/2022 22:43

That's how I make it also op. My mouth was watering at your description 😂

Porcupine83 · 09/04/2022 22:44

That’s exactly how I do it too, but I add cubes of fried chorizo Grin

BIWI · 09/04/2022 22:44

I don't use flour. 300ml double cream and as much grated mature cheddar as you like, melted into the cream. Poured over the cauliflower and baked in the oven. Extra cheese on top if you like, and grilled to make sure the cheese browns nicely.

Often add bacon lardons and/or onions/broccoli/hard boiled eggs or any other veg that I fancy. Sometimes thin slices of tomato on the top too.

20viona · 09/04/2022 22:45

I boil broccoli with the cauliflower and I fry off leeks and add those too. Delish

DelilahBucket · 09/04/2022 22:45

I never boil the cauliflower, I steam it. Less chance of water leeching into the sauce then. I use a very mature cheddar for extra flavour and plenty of pepper.

Tryingtokeepgoing · 09/04/2022 22:46

I don’t bother precooking the cauliflower, just cut or break it into pieces - a shortcut my late husband taught me years ago! But, then a regular roux with plenty of cheese and a spoonful of mustard powder. Pour over cauliflower, grate some parmesan on the top and whack in the oven ,

OppsUpsSide · 09/04/2022 22:46

Nutmeg

70isaLimitNotaTarget · 09/04/2022 22:48

Cauliflower cheese should be as simple as possible IMO , no bacon or leeks or any other malarky ( and people suggest this in Macaroni cheese too , ugh )

I wouls steam the florets rather than boil, it's very easy to overcook.
And drain very well.

When I make a cheese sauce I put it in the food processor to areate it ( I think it started when I'd allowed it to stick so I was trying to blend in the brown stuck bits ) The sauce was white and fluffy (weird I know)
Then add the grated cheese ( and wholegrain mustard Grin plus white pepper ) .
In the oven till its crispy

SpringIsSprung1 · 09/04/2022 22:55

As well as mustard, add a few drops of Lee & Perrins.

julie81 · 10/04/2022 13:59

Pretty much the same, I add mustard powder and grated fresh nutmeg.

MissStarry · 10/04/2022 14:03

I also add mustard and nutmeg, and thinly sliced garlic and browned onions to the sauce.
Also add in any other veg that need to be used like leeks, carrots and/or broccoli.

toastofthetown · 10/04/2022 14:05

I precook the cauliflower, make the cheese sauce (if I have time I’ll infuse the milk for sauce with onion, cloves, peppercorns and a bay leaf) and then add a generous grating of nutmeg. I prefer cauliflower cheese without breadcrumbs, though many prefer it with.

Mum4Fergus · 10/04/2022 14:07

I roast the cauliflower instead of boiling-much more flavour.

Grumpyoldpersonwithcats · 10/04/2022 14:08

Agree with steaming the cauli, and another vote for nutmeg.

AtleastitsnotMonday · 10/04/2022 14:39

Mine is like yours OP, but always mustard and I use a combo of strong cheddar, with breadcrumbs, mozzarella and Parmesan on top.

Depending on who’s eating I sometimes go out there and make a blue cheese version with wholemeal breadcrumbs on top.

Bunty55 · 10/04/2022 14:41

I go into M&S and select one with packaging that is decent, then I bring it home, pre-heat the oven (naturally) pop it in and wait. Then I eat it

Simples

MrsPelligrinoPetrichor · 10/04/2022 14:42

Steen the cauliflower and use smoked cheese.

tattychicken · 10/04/2022 15:11

Yep the same, apart from I use white pepper along with some Dijon mustard.

LadyMonicaBaddingham · 10/04/2022 15:21

Definitely roast the cauliflower before pouring over the sauce

bellac11 · 10/04/2022 15:26

I stopped using a roux based sauce for cheese sauce a long time ago.. I use cream, gently warmed while grated cheese is put in the pan while its warming, then nutmeg, mustard, any old cheese or a mixture but lots of it. If its getting a bit thick thin it out with milk. The cheese melts into the cream

You wont mess about with butter and flour after that

SilverGlassHare · 10/04/2022 15:31

I make a roux with some mustard powder (in addition to the flour) and cream with the milk. After adding the cheese and pouring over the cauli (which I steam for ten minutes in advance) I put little bits of baked ham or fried bacon on top, mixed with cubes of bread and more grated cheese.

AdaColeman · 10/04/2022 15:38

However you make it, serve it as a side dish with fillet steak for a perfect meal.

familyissues12345 · 10/04/2022 15:39

@BIWI

I don't use flour. 300ml double cream and as much grated mature cheddar as you like, melted into the cream. Poured over the cauliflower and baked in the oven. Extra cheese on top if you like, and grilled to make sure the cheese browns nicely.

Often add bacon lardons and/or onions/broccoli/hard boiled eggs or any other veg that I fancy. Sometimes thin slices of tomato on the top too.

I've added about 2 stone just reading that. Sounds gorgeous! Grin
BIWI · 10/04/2022 15:40

... oh, and my secret ingredient is to add the juice of half a lemon to the cheese sauce. Really livens it up (without tasting lemony)