Cauliflower Cheese
User Reviews
5
Cauliflower Cheese
Description
This Cauliflower Cheese recipe starts by boiling evenly sized cauliflower florets until just tender and draining them thoroughly. Meanwhile, a classic cheese sauce (béchamel) is prepared by melting butter, whisking in flour, then gradually adding milk until thick and smooth. Cheddar cheese is stirred into the sauce to melt fully, creating a creamy coating.
The cooked cauliflower is placed into a baking dish and topped with the cheese sauce and remaining shredded cheese. Baking at 430°F for around 20 minutes yields a golden-bubbly top and a creamy interior. The dish offers a balance between the mild cauliflower and sharp cheese flavors combined with a smooth and velvety texture.
This dish serves well as a vegetable side for roasted or grilled mains. Variations can include mixing cheeses for depth, adding paprika or mustard powder for subtle seasoning, or topping with breadcrumbs for additional crunch.
When using frozen cauliflower, make sure it’s completely drained to avoid excess moisture. Roasting cauliflower beforehand instead of boiling can reduce moisture and add flavor. The recipe is flexible for adding warming spices like nutmeg or smoked paprika to enhance taste.
Ingredients
- 1 cauliflower about 600g (leaves cut off), cut into florets, large
- 2¼ cups milk 500ml
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 1½ cups cheddar cheese divided (or try a mix of red leicester, gruyere, parmesan etc, 200g, shredded
Instructions
- Preheat the oven to 430°F / 220°C.
- Bring a large pot of water to the boil, then add the cauliflower florets and cook for 5 mins or until just cooked. Drain then pour it into an oven safe baking dish.
- Melt the butter in a medium pot, then whisk in the flour. Keep the pan on the heat and add the milk, a little at a time, whisking until thick and creamy. Stir in the cheese until it melts.
- Pour the cheese sauce over the cauliflower, then sprinkle the top of it with the remaining cheese.
- Bake in the oven for 20 minutes or until golden and bubbling.
Notes
- Use evenly sized cauliflower florets to ensure even cooking.
- Frozen cauliflower is suitable but must be thoroughly drained to prevent watery sauce.
- Roasting cauliflower before baking can reduce moisture and enhance flavor.
- Add 3 tablespoons of breadcrumbs before baking for a crunchy topping.
- Consider seasoning the sauce with 1 teaspoon smoked paprika, 1 teaspoon mustard powder, or ¼ teaspoon nutmeg for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 313mg | 13% |
| Potassium | 446mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 46mg | 51% |
| Calcium | 334mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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