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Classic British Cheddar Cauliflower Bake

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Ingredients

Adjust Servings:
1 large cauliflower
300 ml milk
220 g mature cheddar cheese, finely grated
3 tablespoons plain flour
50 g butter
25 g fresh breadcrumbs optional
1/2 teaspoon dried english mustard colman's
nutmeg
salt and black pepper

Nutritional information

210.2
Calories
121 g
Calories From Fat
13.5 g
Total Fat
8.2 g
Saturated Fat
37 mg
Cholesterol
187.7 mg
Sodium
18.2 g
Carbs
4.4 g
Dietary Fiber
4 g
Sugars
7.2 g
Protein
206 g
Serving Size

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Classic British Cheddar Cauliflower Bake

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    Cuisine:

    I didn't have any bread on hand to make fresh breadcrumbs so I just used Panko instead and it give the dish a nice crunchy topping.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Traditional English Cheddar Cauliflower Cheese – Gratin, When I was growing up, we NEVER called this dish a “Gratin” – it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very “fashionable” again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake…but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well – either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well., I didn’t have any bread on hand to make fresh breadcrumbs so I just used Panko instead and it give the dish a nice crunchy topping., I hate this by the forkful right when it was done. It is SO good! The mustard really gives this dish a nice flavor. I can’t wait to make it again for Thanksgiving!


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    Steps

    1
    Done

    *if Oven Baking, Pre-Heat Oven to 225c or 450f.

    2
    Done

    Trim the Cauliflower & Break Into Small Florets.

    3
    Done

    Boil in Salted Water For 10-15 Minutes or Until Just Tender.

    4
    Done

    Drain in a Colander and Then Place in a Buttered Ovenproof Baking Dish.

    5
    Done

    Add the Milk, Flour and Butter to a Saucepan.

    6
    Done

    Heat and Whisking With a Wire Whisk Continuously Until the Sauce Thickens, Boils and Is Smooth.

    7
    Done

    Allow to Simmer For a Further 2 Minutes.

    8
    Done

    Add Three-Quarters of the Grated Cheese, Mustard, a Pinch of Nutmeg and Seasoning.

    9
    Done

    Cook For Further Minute Stirring Well.

    10
    Done

    Pour the Sauce Over the Cauliflower.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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