Grandma's Cauliflower Cheese Recipe (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Drain well

Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.

I used about 1.5 TBSP of flour with 2 TBSP butter and 1.25 cups of milk. The mixture was still thick and I would've preferred it a little thinner. I also used more than 8oz of cheddar cheese. just a bit more.

Cooking the cauliflower cheese at too high a temperature can sometimes cause the cheese to split, resulting in a slightly oily, grainy texture. What is this? A split sauce can also be avoided by removing the sauce from the heat before adding the cheese.

You should have about 1 part white vinegar to 3 parts water. No need to make the water scalding hot. Let the produce soak for about two minutes.

You can reheat this recipe if it has been stored correctly. Make sure any leftovers are fully cooled then cover and store in the fridge. When you are ready to reheat remove from the fridge, take off the cover and reheat in the oven for 5 - 10 minutes or in the microwave for 2-3 minutes, until piping hot.

A scattering of pale brown spots on the cauliflower curds isn't all that abnormal, and it doesn't necessary mean it's time to ditch that newly purchased veggie. The culprit for this discoloration is oxidation, which happens naturally the longer cauliflower is stored.

While freezing cauliflower cheese is possible, be prepared for a very watery sauce when you re-heat. If you're feeding a crowd , you can store your cauliflower cheese for up to three days in the fridge, then when ready to bake just double that 20 minute cooking time to allow for the dish being chilled.

A Main Meal

It's a healthier version of Macaroni and cheese, perfect with burgers, sunday roast meat, wraps, and pretty much anything else you'd serve a side of vegetables with. Cauliflower cheese's creamy texture can help balance the plate while creating a little decadence.

For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash.

What country does cauliflower cheese come from? ›

Cauliflower Cheese is a British dish that is served as a side or even as a main (vegetarian!) It's a cauliflower bake, smothered in a creamy cheese sauce that's popped in the oven until bubbly and golden.

To stop it going too watery, make sure you don't overcook the cauliflower and drain it really well.

Broccoli, cauli and cabbage

But the bacteria in your gut loves to utilise it for energy, and this results in gas. Many of these cruciferous veg also contain sulphur, and you know all about the smell that can lead to. Image caption, Cauliflower cheese with onions could lead to bothersome gassiness.

Baking it, I find, has a tendency to overcook the cauliflower before the top browns. Adding the cheese sauce hot means there's no need for any further baking – the top will bubble and brown in minutes, before the cauliflower has time to soften any further.

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

Give them as much space as possible so there's good air flow between the florets. Crowding the florets creates steam which prevents browning and makes the cauliflower soggy.