Cauliflower Cheese - Quick and Easy Recipe
Cauliflower Cheese in a Metal Baking Dish
Cauliflower Cheese - Quick and Easy Vegetarian Recipe
I love cauliflower cheese - it's very easy to make - even a beginner would find it easy.
It is also nutritious, looks good and tastes delicious. Comfort food at its finest. And a great vegetarian meal.
The secret is only to par-cook the cauliflower before pouring the sauce over it, because it will carry on cooking, and you don't want it to go mushy and strong-smelling.
The Most Important Thing is Not to Overcook the Cauliflower
10 minutes will do nicely, so that it is still a bit hard when you remove it from the boiling water
Lightly Cooked Cauliflower
Equipment for making Quick and Easy Cauliflower Cheese - Assemble your equipment before starting
Equipment for making Cauliflower Cheese:
Large Oven-Proof Dish
Small saucepan, preferably non-stick
Tablespoon for measuring
Wooden Spoon for mixing
- 1 Cauliflower
- Half a pound of Grated Cheddar Cheese
- 4 Tablespoons of Flour
- Half an ounce of Butter
- Three quarters of a pint of Milk
- 1 Teaspoonful of Mixed Herbs
- Salt and Freshly Ground Pepper to taste
- Optional: a pinch of crushed chilli seeds or paprika
- Optional: Quarter of a chopped Onion
- Optional: 1 Clove of Garlic
- Optional: Half a Red Pepper
The Cheese Sauce
- Wash the cauliflower and cut it up into florets. You can also use the leaves, cut small,
- Cover the cauliflower iwith water, and boil for 5 - 10 minutes.
- Preheat your oven to Gas Mark 7 (250).
- Then remove the part-cooked cauliflower from the water and put it in an oven-proof dish, retaining the water for later use.
- Meanwhile, whilst the cauliflower is boiling, melt the butter in a saucepan, preferably non-stick, over a low heat.
- Add the flour, a little at a time, stirring with a wooden spoon, to make a roux (a thick paste). Keep stirring the mixture and pressing it against the side of the pan, to prevent lumps forming. Once you have made the roux, gradually add the milk, a very little at a time, stirring constantly to make a smooth paste, and squashing out the lumps. Keep stirring until you have added all the milk and it gradually thickens. If you are short of milk, you can use some of the water in which the cauliflower was boiled.
- Add most of the grated cheese, holding back about a tablespoonful, which will be used to sprinkle over the top in due course.
- Continue stirring, being careful to scrape the mixture from the bottom of the pan, as it will have a tendency to stick to the base and sides. When it comes to the boil, it should have the consistency of thick but not solid custard. If it is too thick, add a little of the vegetable water until it is slightly runny, but not sloppy. Whilst you are stirring, add herbs, salt and pepper to taste. If you like a slight tang, add a few chilli seeds or paprika (you can just see that in the photograph above right). Remove the saucepan from the heat as soon as it has boiled.
- Mix any further optional vegetables (chopped onion, chopped garlic, and/or chopped red pepper) in with the cauliflower and then pour the sauce over it, covering all the cauliflower. Sprinkle the remaining grated cheese over the top.
- Place the oven-proof dish in the oven for about twenty minutes on the top shelf, until it is lightly browned.
- Then serve.
- And there on the right is one I baked earlier - you can choose whether you want the top to be pale brown like this one on the left or or darker brown like the one in the introduction photograph
The Finished Cauliflower Cheese
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