Yield Serves 4 Number Of Ingredients 7 Steps:
Preheat the oven to 190C/170C Fan/Gas 5. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain. To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden brown and bubbling.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 395 F/200 C/Gas 7. Enjoy on its own or as a side.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.
Time 40m Yield 2 Number Of Ingredients 6 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes. Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes. Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper. Stir steamed cauliflower into cheese sauce; season with salt and white pepper.
Yield 2 servings Number Of Ingredients 10 Steps:
Grate a cauliflower over a large bowl. Sprinkle a pinch of salt over the grated cauliflower and mix evenly. Leave to sit for 20 minutes. Pour the cauliflower into a clean kitchen towel and wring the water out. In a large bowl, combine the cauliflower, and remaining ingredients, (except your cheese and toppings) stir until well mixed. Using a spoon transfer two hearty scoops of mixture to form each “bread slice” onto a skillet on medium-low heat for about 10 minutes, each side. Add your cheese and any other toppings, allow a couple minutes for cheese to melt. Enjoy!
Time 45m Number Of Ingredients 6 Steps:
Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using. Put in the oven and bake for 20 mins until bubbling.
More about “cauliflower cheese recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces. Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish. Meanwhile, melt the butter in a saucepan, over low heat. Add the flour and stir with a wooden spoon to make a smooth paste. Cook the mixture gently for a minute, then take the pan off the heat. Stir in the milk, a little at a time. Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally. Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg. When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top. Place under the broiler for a few minutes and until the top starts to bubble and brown.
