Cauliflower Cheese Food

CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
• To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside.
• Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden brown and bubbling.

TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN

Steps:

• *If oven baking, pre-heat oven to 225C or 450°F.
• Trim the cauliflower & break into small florets.
• Boil in salted water for 10-15 minutes or until just tender.
• Drain in a colander and then place in a buttered ovenproof baking dish.
• Add the milk, flour and butter to a saucepan.
• Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer for a further 2 minutes.
• Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
• Cook for further minute stirring well.
• Pour the sauce over the cauliflower.
• Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
• Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
• Serve immediately.

CAULIFLOWER- CHEESE BAKE

Steps:

• Steam cauliflower for 10 minutes.
• Place in shallow baking pan.
• Blend soup, milk and cheese.
• Add salt and pepper to taste.
• Pour over cauliflower.
• Top with breadcrumbs.
• Bake at 350* for 30 minutes.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan.
• simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
• Saute onions in melted butter until soft.
• Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
• Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
• Add milk and bouillon granules.
• Increase heat, and cook until thickened and starting to boil.
• Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
• Do not allow to boil after adding cheese.

CAULIFLOWER TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
• Set the oven to broil and arrange a rack 6 inches below the heat.
• Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

CAULIFLOWER CHEESE

Steps:

• Heat the oven to 395F/200C/Gas 7.
• Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes.
• Remove the cauliflower from the heat and leave to cool.
• Place the butter and flour into a large saucepan.
• Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated.
• Add the salt and mustard powder and continue stirring for 2 minutes.
• Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed.
• Continue stirring until the sauce is thickened and glossy (about 5 minutes).
• If the sauce is very thick add a little more milk, the sauce should be thick but still runny.
• Add the grated cheese and stir until melted.
• Remove from the heat.
• Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces.
• Place the florets in a baking dish large enough to hold all the florets in one layer.
• Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered.
• Sprinkle with grated cheese and a good twist of black pepper.
• Bake in the hot oven until the sauce is bubbling and golden brown on the top, approximately 30 minutes.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CAULIFLOWER IN CHEESE SAUCE

Steps:

• Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
• Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
• Meanwhile, melt the butter in a saucepan, over low heat.
• Add the flour and stir with a wooden spoon to make a smooth paste.
• Cook the mixture gently for a minute, then take the pan off the heat.
• Stir in the milk, a little at a time.
• Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
• Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
• When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
• Place under the broiler for a few minutes and until the top starts to bubble and brown.

QUICK CAULIFLOWER CHEESE

Steps:

• In a small bowl, mix the cheese with the breadcrumbs and parsley, and set aside. Put the cauliflower florets in a large saucepan, cover with water and a splash of milk (this stops the cauliflower smelling) and bring to the boil. Cook for 2-3 mins until tender, then drain.
• In a separate saucepan, pour in the milk, add the onion and some seasoning, bring to the boil, then take off the heat. In a small saucepan, make a roux by melting the butter slowly, then adding the flour, stirring to make a paste. While still over a low heat, add the boiled milk, discarding the onion. Using a whisk, beat the milk together with the roux and bring to the boil. Cook for 2 mins until the sauce is lovely and thick - make sure the heat is not too high, otherwise it will catch on the bottom and burn.
• Heat oven to 200C/180C fan/gas 6. Transfer the cooked cauliflower to a casserole dish, pour over the sauce and top with the cheese and breadcrumb mix. Bake in the oven for 20 mins until golden and bubbling.

CAULIFLOWER CHEESE PIE

Steps:

• Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
• Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.
• Remove crust from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside.
• Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
• Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.

CAULIFLOWER CHEESE BAKE

Steps:

• Heat oven to 350ºF.
• Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
• Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.

CAULIFLOWER "MAC" AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

CAULIFLOWER CHEESE

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.

NEXT-LEVEL CAULIFLOWER CHEESE

Steps:

• Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.
• While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.
• Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.

CAULIFLOWER CHEESE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

CAULIFLOWER CHEESE BALL

Steps:

• In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
• Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
• Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers.

CAULIFLOWER SAY CHEESE

Steps:

• Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
• Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
• Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
• Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
• Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
• Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.

MAKE A CAULIFLOWER CHEESE SIDE DISH

Steps:

• Preheat the oven to 395 F/200 C/Gas 7.
• Enjoy on its own or as a side.