There’s something wonderfully nostalgic about cauliflower cheese. This classic dish brings comfort and warmth, making it perfect for a cozy family dinner or even a holiday spread. When done right, cauliflower cheese can stand proudly on its own as a satisfying main or a fantastic side dish.
The Simple Ingredients:
Why make cauliflower cheese?
This recipe is ideal for anyone looking to incorporate more vegetables into their meals while indulging in a bit of creamy comfort. Cauliflower cheese is versatile enough to appeal to all ages; it’s familiar, comforting, and an excellent way to elevate a humble vegetable.
Plus, it’s easily customisable! You can add your favorite cheese for a unique flavor twist or include spices like smoked paprika, cayenne pepper, or garlic powder to bring extra depth. And the beauty of this dish? It’s just as good reheated the next day, making it a great choice for meal prep.
Tips for cauliflower cheese
To make sure you get the best results every time, here are a few tips:
- Cooking the Cauliflower: Aim for “tender-crisp.” Overcooked cauliflower can turn mushy in the oven, so blanch or steam it until just fork-tender, but not fully soft.
- Preventing Lumps in Béchamel: When making the béchamel, add the milk slowly, stirring constantly. This ensures a smooth sauce without any pesky lumps.
- Cheese Choices: While cheddar is classic, you can experiment with gruyere, mozzarella, or even blue cheese for a more complex flavor profile.
- Breadcrumbs for Crunch: Sprinkling bread crumbs on top adds a lovely crispy texture that contrasts with the creamy sauce. You could even mix in some herbs or grated Parmesan to elevate it further.
How to make the cauliflower cheese?
Boil the cauliflower for about 10 minutes, or until cooked until just fork-tender, but not fully soft. You do not want to overcook the cauliflower and have it become too soft as it can become mushy later on. Aime for a tender-crisp feel.
In a large saucepan, cook the flour in the olive oil on medium heat. Mix often and cook until the flour browns slightly. Now add the milk slowly, mixing as you do. You want to keep mixing/whisking the milk to ensure there are no clumps of flour, and until the sauce thickens.
When the sauce thickens after a few minutes, add the seasonings and around half of your cheese. Stir until the cheese melts into your sauce.
Preheat your oven to 180C/350F. Grease an oven-proof dish and Pour the cauliflower florets inside. Pour the sauce over the cauliflower. Sprinkle the remaining cheese on top of the sauce, and any breadcrumbs if you choose to add some. Cook for 40 minutes, or until the top of the dish is golden brown. Let cool/rest for 10-15 minutes before serving. Enjoy!
Creamy Cauliflower Cheese with Béchamel Sauce
Ingredients
- 700 ml milk
- 1 medium cauliflower cut into florets
- 4 tbsp plain flour
- 1/2 tsp black pepper
- 1 tsp salt
- 4 tbsp olive oil
- 400 g grated cheese
Instructions
- Boil the cauliflower for about 10 minutes, or until cooked until just fork-tender, but not fully soft. You do not want to overcook the cauliflower and have it become too soft as it can become mushy later on. Aime for a tender-crisp feel.
- In a large saucepan, cook the flour in the olive oil on medium heat. Mix often and cook until the flour browns slightly. Now add the milk slowly, mixing as you do. You want to keep mixing/whisking the milk to ensure there are no clumps of flour, and until the sauce thickens.
- When the sauce thickens after a few minutes, add the seasonings and around half of your cheese. Stir until the cheese melts into your sauce.
- Preheat your oven to 180C/350F. Grease an oven-proof dish and Pour the cauliflower florets inside. Pour the sauce over the cauliflower. Sprinkle the remaining cheese on top of the sauce, and any breadcrumbs if you choose to add some. Cook for 40 minutes, or until the top of the dish is golden brown. Let cool/rest for 10-15 minutes before serving. Enjoy!