Cauliflower Cheese
User Reviews
5
Cauliflower Cheese
Description
This recipe starts with preparing cauliflower florets by steaming, boiling, or roasting until firm-tender, then drying thoroughly on paper towels to reduce moisture. The cheese sauce is made by cooking butter and flour into a roux, seasoning with smoked paprika, black pepper, and whole grain mustard before gradually whisking in milk. The sauce thickens and is enriched with sharp grated cheeses.
The cauliflower is spread into a baking dish and topped with the cheese sauce, then baked at a high heat to develop a browned crust. Roasting the cauliflower before saucing intensifies its flavor and reduces water content, while steaming provides a milder result.
Cauliflower Cheese pairs well as a side dish for roasted meats or as a hearty vegetarian main. The sharpness of the mustard and cheese is key to its character, so strong varieties are recommended. The sauce can be adjusted for seasoning during preparation.
Cover with foil for a softer top if preferred, or leave uncovered for crustiness. Ensure cauliflower is well dried for the best texture. Use an unsalted butter and choose quality cheese and mustard for a deeper flavor profile.
Ingredients
- 1 medium head approx. 2lbs cauliflower
- 4 Tbs butter unsalted
- 4 tbs all-purpose flour
- salt to taste
- black pepper to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon whole grain mustard wet
- 2 cups milk whole
- 2 Cups cheese very Sharp - something like Cabots, grated
- ¼ Cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400
- Remove cauliflower florets from the stalk and discard stalk. Cut florets into 1-2 inch pieces. Steam the cauliflower for 5- 10 minutes until firm but tender. ( or boil) You may also roast the cauliflower in the oven - a delicious twist!
- Spread out 2-3 layers of paper towel onto a baking sheet and then spread the florets out onto a paper towel to dry while making the cheese sauce.
- In a medium sauce pan, melt the butter over medium high heat, add the flour and whisk to combine. Cook for about 1-2 minutes so that any flour taste will be removed.
- Add the smoked paprika, black pepper and wet mustard, black pepper and stir to combine.
- Pour the milk in a steady stream into the cheese sauce, whisking the whole time so that the mixture stays creamy and does not clump.
- When mixture thickens, add the cheese one handful at a time. Taste the sauce and adjust the salt/pepper as needed.
- Spread the dried cauliflower florets into a 2 quart baking dish (or iron skillet), spoon the sauce over the top and sprinkle the fresh Parmesan cheese over the top. Bake until browned and bubbly – about 30 minutes. Garnish with fresh herbs if desired.
Notes
- Choose strongly flavored sharp cheeses and quality whole grain mustard to develop the best taste.
- Remove excess moisture from cooked cauliflower, preferably by roasting or thorough drying on paper towels, to avoid a watery sauce.
- Cooking the roux (butter and flour) for 1-2 minutes removes flour’s raw taste and improves sauce texture.
- Roasting cauliflower before saucing enhances flavor and reduces moisture, but steaming is acceptable if dried well.
- Cover the dish with foil during baking for a less browned top; uncover for a crusty finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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