Cauliflower Cheese
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5.0
15 reviews
Excellent
Cauliflower Cheese
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Bubbling hot, cheesy goodness made with cauliflower. The most decadent English Bar food you'll ever find. Enjoy!
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Ingredients
- 1 medium head approx. 2lbs cauliflower
- 4 Tbs unsalted butter
- 4 tbs all purpose flour
- salt and pepper to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon whole grain wet mustard
- 2 cups whole milk
- 2 Cups grated cheese very Sharp - something like Cabots
- ¼ Cup freshly grated Parmesan cheese
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
- PRO TIP: The flavors of the cheese and the mustard MAKE this recipe so choose the absolute best you can afford. You are looking for a deep sharp taste in both. Don't make the mistake of going mild for this dish. Go for the GUSTO!
- It is important to cook the cauliflower enough ahead of time so that most of the water is removed. I find this works best if you roast it in the oven or boil it. The roasting process gives the cauliflower a LOT of flavor and zaps that water right out of there.
- Conversely, you can steam the cauliflower, which also works but lends itself to retaining more of the water.
- Regardless of how you decide to precook the cauliflower, it is absolutely necessary to drain the cauliflower on towels before moving forward. I always give the cauliflower a little press/squeeze to remove as much water as possible.
- You won't want to use the stalks of the cauliflower in this recipe, they just never taste as good that way.
- When make the roux (the butter and flour together) for the cheese sauce, allow the flour to cook for a few minutes. This gets the dusty flour taste out of the roux.
- It is imperative to choose a good quality mustard and a good quality sharp cheese. This recipe has few ingredients and you really have to depend heavily upon the flavorful ingredients to carry their weight.
- A browned crusty top is THE BEST. If you prefer a more plain top, then cover with aluminum foil for baking.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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