Robbie’s Inspiration – Recipes from around the world: Cauliflower cheese

I was supposed to share this recipe on Monday. But I didn’t. So, I’m sharing it now [smile].

Cauliflower cheese is a traditional British dish that can be eaten as a main meal or as a side dish to a main meal for either lunch or dinner. According to Wikipedia, the cauliflower is lightly boiled before being added to the cheese sauce and then baked in the oven with a light sprinkling of cheese and breadcrumbs on top.

I don’t like boiled cauliflower as it goes soggy and leeches water into the cheese sauce. I roast my cauliflower in the oven.

I used two heads of cauliflower for my recipe. I broke the heads into florets and wash them in cold water. I then laid them in a single layer on a roasting pan, sprinkled them with olive oil, salt and pepper, and baked them in the over for 40 minutes on 200 degrees Celsius. The tops are lightly browned when done and knife slips into the stems with no resistance. Remove from oven.

Making the cheese sauce

125 grams cubed butter

125 ml plain cake flour

Salt and pepper to taste

10 ml nutmeg

1 litre of low fat milk

3 cups of grated cheddar cheese (I used mature cheddar)

Melt the butter in a saucepan. Add the cake flour and mix to form a paste. Cook for 5 minutes. Slowly, add the milk, whisking all the while. Add the salt, pepper and nutmeg. whisk until the sauce thickens. Once thickened add 2 1/2 cups of the cheese and once combined with the sauce remove from the heat. Stir occasionally until the sauce cools slightly.

Pour the cheese sauce over the cauliflower and top with the remaining cheese and some breadcrumbs if you like a crispy topping.

Bake in the oven for 20 minutes or until the topping has melted completely.

79 thoughts on “Robbie’s Inspiration – Recipes from around the world: Cauliflower cheese

  1. Love this.. In fact I had it this evening with gammon with broad beans and new potatoes from the garden, the carrots were bought as ours not ready yet.. LOL..
    One of our favourites… thank you for sharing… ❤

    Liked by 1 person

      1. I cut into large florets and steam for ten minutes or so before adding to dish with sauce..
        I also In winter use a larger dish . Boil and mash potatoes per these around edge of dish, then fill the middle with cauliflower cheese and sprinkle with crumbs etc.. I fork the potatoes around edges like you would a shepherd’s pie, the potatoes also then gets browned and crispy.
        Comfort food lol

        Like

  2. I made broccoli, cauliflower, and cheese casserole a few weeks ago when we went to see my daughter’s family. I don’t boil the vegetables either, Robbie. I did stir fry but only made them half cooked. The rest is the same as what you did. Everybody love it and we ate it all without leftover. 🙂

    Liked by 1 person

  3. Robbie, I’m totally with you on not liking soggy cauliflower. What a good idea to roast the cauliflower first and I will definitely try this at home. This looks delicious. Once I went out and the vegetarian main course was one large thin slice of roasted cauliflower – for the price of a full main dish! I sent it back!

    Liked by 1 person

  4. Oooh, Robbie, this sounds delicious. Cauliflower was something I never tasted until I was at least in my 40s, and I love it. Alexa tells me that your weather is briskly cool, so this dish must feel like hearty comfort food. Yum! Hugs on the wing.

    Liked by 1 person

  5. I love cauliflower and also roast ours. Hubby isn’t really a fan of it, but he eats is sometimes. The cheese would definitely make it more appealing to him, and I haven’t met a cheese I didn’t like.

    Liked by 1 person

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