Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, cauliflower cheese. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
A cauliflower cheese recipe triple-tested by our cookery team and nutritionally analysed. Find more showstopping sides at BBC Good Food. Cauliflower cheese is thought to have originated in Kythrea, in cyprus.
Cauliflower Cheese is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Cauliflower Cheese is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cauliflower cheese using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cauliflower Cheese:
- Get 1 large or 2 small cauliflowers
- Get for the cheese sauce
- Get 800 ml x milk
- Take 75 g x plain flour
- Take 75 g x butter
- Make ready 200 g x strong cheddar cheese
- Make ready 50 g x parmesan cheese
- Prepare 1 tsp dijon mustard x
Cauliflower cheese is a classic, heartwarming recipe for an English dish that tops steamed cauliflower with a rich cheese sauce. Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces. Cauliflower cheese often involves making a roux with flour, butter and milk.
Instructions to make Cauliflower Cheese:
- Remove the core and cut cauliflower into florets making sure the size is uniform, I prefer not to go smaller than a couple of inches, then blanche in rapidly boiling salted water until they are still a little firm, not fully cooked as they are going in the oven later.
- In this video the cauliflower took around 5 minutes to boil, I removed from the water and arranged in a suitable sized oven dish. Do not refresh in ice water as they will be water-logged, let them steam dry, and arrange nicely so the florets are facing upwards. Then start the béchamel by melting the butter
- When the butter has melted fully, add in the flour and stir over a low heat for a few minutes until it comes together to form a roux and the raw flour is cooked out a little. Time to add the milk in stages add a little at a time and each time move the roux around the pan to gather up the milk, then beat it to a velvety smooth consistency before adding the next splash of milk, this is my best method for avoiding lumps
- Here you can see me moving the roux around then beating it smooth before adding more milk, the last image has all milk added and gently simmering still over a low heat before seasoning with pepper but not salt at this stage as we are adding salty cheese
- Add about 2/3 of the cheddar and parmesan, reserving some for the topping, stir vigorously until it has all melted and the cheese sauce is silky smooth
- Time to taste for seasoning now to your liking, then drown the cauliflower with as much sauce as you like, I had a little too much, if you do check out my previous recipe for Croque Monseuir to use it up. Then sprinkle over the remaining cheese
- So into a hot oven 220c until it is bubbling and brown and you cannot resist it, get in there with a big serving spoon and see if how much you eat before anyone else gets in there.
- I love bacon or ham with mine but also this goes so well with a roast dinner, these screen shots are taken from my youtube channel, feel free to check it out there.https://www.youtube.com/watch?bhi=WMzk58PI9JI&t=38s
That's all very well if the cauliflower cheese is the main item on your menu, but when you're making it as part of a larger meal. What, you've never had cauliflower cheese before? Why, it's right up there on the American Heart Association's recommended diet, above the kale and below the oat bran. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cauliflower cheese is a British dish traditionally served along with roast beef and Yorkshire pudding.
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