QUICK CAULIFLOWER CHEESE
Everyone's favourite side dish, using mature cheddar and a hint of onion for extra flavour - the perfect accompaniment to a roast
Provided by John Torode
Categories Side dish, Vegetable
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 403 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
CAULIFLOWER WITH QUICK CHEESE SAUCE
My boys aren't fond of "funny looking stuff" but they gobble this up every time I make it. Maybe they think I'm serving mashed potatoes. Anyway, this is quick and easy. Don't forget the paprika.
Provided by mary winecoff
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cauliflower whole in salted water until tender.
- Drain and place in serving dish.
- Melt butter in top of double boiler.
- Add flour and mix well.
- Add remaining ingredients, except paprika.
- Cook and stir until thick.
- Pour sauce over cauliflower.
- Sprinkle with paprika.
Nutrition Facts : Calories 176.5, Fat 12.3, SaturatedFat 7.7, Cholesterol 34.9, Sodium 398, Carbohydrate 11.7, Fiber 2.5, Sugar 2.3, Protein 6.2
CAULIFLOWER CHEESE
Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling
Provided by Sarah Cook
Categories Side dish
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.62 milligram of sodium
CAULIFLOWER CHEESE
A classic heartwarming English dish served as a side for 4 or main with potatoes or bread for 2.
Provided by ButtercupBento
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 37.3 g, Cholesterol 129.4 mg, Fat 43.9 g, Fiber 7.6 g, Protein 26.6 g, SaturatedFat 27.7 g, Sodium 719 mg, Sugar 16.7 g
QUICK AND EASY, LIGHTLY CURRIED CAULIFLOWER AND EGG CHEESE
A quick all-in-one sauce can be made in minutes, while croutons give the dish a delicious crunchy topping. From : The Inspired Vegetarian
Provided by Karen Elizabeth
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
- Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
- Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
- Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
- Remove from the heat, and stir in about 3/4 of the cheese.
- Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
- Brown under a hot grill until golden and serve. Delicious with thick crusty bread.
Nutrition Facts : Calories 363.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 167.9, Sodium 382.5, Carbohydrate 23.9, Fiber 5.1, Sugar 5, Protein 18.7
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