Traditional English Cheddar Cauliflower Cheese Gratin Food

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TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN



Traditional English Cheddar Cauliflower Cheese - Gratin image

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.

Provided by French Tart

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 210.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 37, Sodium 187.7, Carbohydrate 18.2, Fiber 4.4, Sugar 4, Protein 7.2

CAULIFLOWER CHEESE



Cauliflower Cheese image

Cauliflower cheese is traditional British food. Found the recipe on britishfood.about.com. Posted for ZWT6.

Provided by lazyme

Categories     Cauliflower

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium cauliflower (approx 1lb/450g)
2 ounces butter
2 ounces all-purpose flour
1 teaspoon mustard powder (optional)
1 large pinch salt
1 pint milk
50 g cheddar cheese, grated plus extra for sprinkling on top
fresh ground pepper

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.

Nutrition Facts : Calories 318, Fat 20.4, SaturatedFat 12.8, Cholesterol 60.7, Sodium 262.5, Carbohydrate 24.4, Fiber 4, Sugar 3.6, Protein 11.6

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

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, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

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