Easy Cauliflower Cheese
User Reviews
4.8
Easy Cauliflower Cheese
Description
The recipe involves parboiling cauliflower florets until just tender to retain some firmness. They are then mixed with a sauce of crème fraîche combined with mature cheddar cheese and optional mustard for an added tang. This mixture is placed in a baking dish, sprinkled with more grated cheddar on top, and baked to develop a creamy interior and a light browned cheese crust.
Its flavor balances the mild sweetness of cauliflower with the rich creaminess and sharpness of mature cheddar. Mustard adds a subtle depth if chosen. The texture contrast between soft cauliflower and slightly crisp cheese topping makes this dish a comforting addition to meals.
This cauliflower cheese reheats well and pairs nicely with baked potatoes or as part of a vegetable medley. Fresh herbs like chives or parsley added before serving can bring brightness to the dish. Using frozen cauliflower according to package instructions is a convenient alternative.
Drain the cauliflower thoroughly after boiling to avoid a watery sauce and prevent splitting. Avoid overcooking the cauliflower in the initial simmer to keep its structure.
Ingredients
- 1 head cauliflower cut in to florets
- 200 ml crème fraîche
- 80 g cheddar cheese grates; for the sauce, mature
- 40 g cheddar cheese grated; for the topping, mature
- 1 teaspoon mustard (optional)
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 1 head Cauliflower in a pan of boiling water and simmer for 5-6 minutes.
- In a bowl, mix together 200 ml Creme fraiche, 80 g Mature cheddar and 1 teaspoon Mustard (if using).
- Drain the cauliflower well and put in a bowl with the creme fraiche mixture and mix well.
- Put in a baking dish and top with 40 g Mature cheddar.
- Put into the oven and bake for 20 minutes.
Notes
- Adding mustard and a pinch of nutmeg enhances the flavor of the cheese sauce.
- Sprinkle panko breadcrumbs on top before baking for added crispiness.
- Frozen cauliflower can be used; cook it as per packet instructions.
- Parboil cauliflower for 5-6 minutes until still slightly firm to avoid mushiness and watery sauce.
- Drain cauliflower thoroughly after boiling to prevent the sauce from splitting.
- Leftovers reheat well over baked potatoes.
- Fresh chopped chives or parsley add freshness when sprinkled on before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 234kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 58mg | 19% |
| Sodium | 284mg | 12% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 70mg | 78% |
| Calcium | 303mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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