Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cauliflower cheese. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
A cauliflower cheese recipe triple-tested by our cookery team and nutritionally analysed. Find more showstopping sides at BBC Good Food. Cauliflower cheese is the ultimate in nostalgic comfort food - it makes a fantastic lunch or side dish. A simple and delicious cauliflower cheese recipe - a classic comfort food.
Cauliflower Cheese is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cauliflower Cheese is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cauliflower cheese using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cauliflower Cheese:
- Get 1 large or 2 small cauliflowers
- Prepare for the cheese sauce
- Get 800 ml x milk
- Take 75 g x plain flour
- Prepare 75 g x butter
- Take 200 g x strong cheddar cheese
- Take 50 g x parmesan cheese
- Get 1 tsp dijon mustard x
Cauliflower cheese is a traditional English dish that combines cauliflower with a rich, delicious cheese sauce. If you're on a low-carb diet, it's a recipe that you'll. Browning a roux deepens the flavour of the resulting sauce, and gives A butter and flour base works to thicken the cheese sauce. Starch granules in the flour will swell and.
Steps to make Cauliflower Cheese:
- Remove the core and cut cauliflower into florets making sure the size is uniform, I prefer not to go smaller than a couple of inches, then blanche in rapidly boiling salted water until they are still a little firm, not fully cooked as they are going in the oven later.
- In this video the cauliflower took around 5 minutes to boil, I removed from the water and arranged in a suitable sized oven dish. Do not refresh in ice water as they will be water-logged, let them steam dry, and arrange nicely so the florets are facing upwards. Then start the béchamel by melting the butter
- When the butter has melted fully, add in the flour and stir over a low heat for a few minutes until it comes together to form a roux and the raw flour is cooked out a little. Time to add the milk in stages add a little at a time and each time move the roux around the pan to gather up the milk, then beat it to a velvety smooth consistency before adding the next splash of milk, this is my best method for avoiding lumps
- Here you can see me moving the roux around then beating it smooth before adding more milk, the last image has all milk added and gently simmering still over a low heat before seasoning with pepper but not salt at this stage as we are adding salty cheese
- Add about 2/3 of the cheddar and parmesan, reserving some for the topping, stir vigorously until it has all melted and the cheese sauce is silky smooth
- Time to taste for seasoning now to your liking, then drown the cauliflower with as much sauce as you like, I had a little too much, if you do check out my previous recipe for Croque Monseuir to use it up. Then sprinkle over the remaining cheese
- So into a hot oven 220c until it is bubbling and brown and you cannot resist it, get in there with a big serving spoon and see if how much you eat before anyone else gets in there.
- I love bacon or ham with mine but also this goes so well with a roast dinner, these screen shots are taken from my youtube channel, feel free to check it out there.https://www.youtube.com/watch?bhi=WMzk58PI9JI&t=38s
Browning a roux deepens the flavour of the resulting sauce, and gives A butter and flour base works to thicken the cheese sauce. Starch granules in the flour will swell and. Cauliflower cheese, tender cauliflower florets covered in a kid-friendly, creamy cheese sauce. When the kids have after-school activities, I like to have a tasty dinner prepared in advance. Creamy cauliflower cheese is found on a Sunday lunch plate, as a side dish, or with baked potatoes, and does not take much to make.
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