Indulge yourself with this traditional Cauliflower Cheese recipe from England, an authentic British side dish. This recipe consists of cauliflower drowned in cheesy goodness and baked to perfection to form a crispy topping, arguably one of the best accompaniments to a classic roast dinner.
A very easy recipe to follow and guaranteed to be a hit. The key is preparation. A Traditional Cauliflower Cheese recipe is made up of chopped cauliflower florets, a white sauce, and, most importantly, lots of grated cheese. The better the cheese, the better the taste; therefore, a good quality English cheddar is preferred.
Once these elements (cauliflower, sauce, and cheese) are individually prepared, they are combined and baked. Varieties of cauliflower cheese have been adapted over time, however, this recipe provides instructions and ingredients to make the traditional Cauliflower Cheese British side dish.
Indulgent British Traditional Cauliflower Cheese from England. Authentic Recipe of Cauliflower Cheese.
Local Recipe Name with Local Characters: Cauliflower Cheese
User submitted Recipe
— General Atributes of This Recipe:
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Resting Time 5 minutes mins
Total Time 50 minutes mins
Difficulty Easy to Cook Recipes
Price Level Normal Price Recipes
Cooking Time Less Than 60 minutes to be made Recipes
Main Ingredient Group Cheese based Recipes, Dairy based Recipes, Milk based Recipes, Vegetable based Recipes
Spice Level No Spicy Recipes
Dish Type Casserole Dish Recipes
Main Cooking Method Baked – Cooked in Oven, Boiled, Boiled (Blanch)
Occasional Cooking Weekend Family Meal Recipes
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Servings 6 Servings
Calories / Serving 235 kcal
Ingredients
- 1 pc Cauliflower Large
- 50 grams (1.76 oz) Butter
- 50 grams (1.76 oz) All Purpose Flour – Plain Flour
- 600 ml (20.29 floz) Milk
- 120 grams (4.23 oz) Mature Cheddar
- 1 tsp Ground Nutmeg Powder
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Instructions
Pre-heat the oven up to 200C/400F.
Fill a large saucepan with water and bring to boil.
Prepare the cauliflower by removing the storks and cutting away the florets. Then place into the boiling water and blanch for 5 minutes.
Drain the cauliflower and pour it into an ovenproof dish.
To make the sauce, place the saucepan back on low-medium heat and add the butter to the pan. Once melted, mix in the flour to make a paste and gradually pour in the milk whisking as you go to form a smooth mixture that will begin to thicken, this will only take a few minutes. Ensure you stir continuously to avoid the mix catching the bottom of the pan.
Once the sauce is fully combined and thickened, remove it from the heat and stir half the grated cheese into the pan.
Next, pour the cheesy sauce evenly over the cauliflower.
Sprinkle the remaining grated cheese and the nutmeg over the cauliflower.
Place in the oven and bake for 20 -25 minutes until a golden topping has formed and it is gently bubbling.
Leave to rest for 5 minutes before serving and enjoy!
— Specific Atributes of This Recipe:
Healthy Diet Recipe Vegetarian Recipes
Seasonal Cooking Winter Recipes
World Regions Cuisine European Cuisine, International Cuisine, Traditional Cuisine, West European Cuisine
I am looking for… Big Batch Cooking, Senior Recipes (Easy to be Eaten by Elder People)
Allergen Free Recipe Egg Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes
Nutrition
Calories: 235kcalCarbohydrates: 12gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 224mgPotassium: 183mgFiber: 0.3gSugar: 5gVitamin A: 576IUVitamin C: 0.1mgCalcium: 272mgIron: 0.4mg
Keyword Traditional English Cauliflower Cheese Recipe
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FAQs
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
Why can't you reheat cauliflower cheese? ›
Can you reheat cauliflower cheese? Yes you can, and it will taste fine… But just be aware that it will dry out a little and the cauliflower will be a little bit softer… not a deal breaker, but definitely not as good as fresh! Simply place any leftover cauliflower in a lidded container and refrigerate.
Do Americans eat cauliflower cheese? ›
Wikipedia calls it an American dish, but I'm sure we had it in the UK before they did. The cauliflower supposidly originated in Cyprus and as Cyprus was was a former British Colony, it makes sense.
Why can't you freeze cauliflower cheese? ›
It can be made up to 3 days in advance and stored in the fridge until ready to cook. It is possible to freeze cauliflower cheese but unfortunately the sauce can sometimes turn thin and sligtly watery on defrosting, so we prefer not to freeze the dish if at all possible.
Why is my cauliflower cheese soggy? ›
A watery cheese sauce is usually because you've overcooked your cauliflower. If you need to thicken your cheese sauce, mix a tablespoon of cornflour with two tablespoons of the cheese sauce in a separate bowl and then add it back into the mixture. This should thicken it up.
How do you get the liquid out of cauliflower? ›
Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out!
Why does cauliflower cheese upset my stomach? ›
The culprit behind the stomachaches is cauliflower's fiber content, which becomes most troublesome when you increase your fiber intake too rapidly without giving your body time to adjust. Stomachaches join other side effects of overloading on fiber.
Why can't you reheat food twice? ›
If you do reheat food, make sure the whole dish is steaming hot throughout. While almost all foods can be reheated countless times, it is best practice to avoid reheating the same meal again and again. Each time your food is made less hot, stored and reheated, the probability of harmful bacteria increases.
Why should you not reheat porridge? ›
Like most food, porridge should only be reheated one time. It is advised that a meal is not reheated more than once due to the fact that each time you let food cool down, bacteria will begin to multiply.
What country consumes the most cauliflower? ›
The countries with the highest volumes of cauliflower and broccoli consumption in 2019 were China (11M tonnes), India (9.2M tonnes) and the U.S. (1.2M tonnes), with a combined 78% share of global consumption. These countries were followed by Mexico, which accounted for a further 1.9%.
One-pick Crops – Both broccoli and cauliflower are 'one-pick' crops. Meaning once they are ready, you cannot leave them in the field until they look better, they must be harvested. Growing Season – Further, it is the end of the Salinas growing season, meaning less sunshine, and colder nights resulting in slower growth.
Why don't some people like cauliflower? ›
Cauliflower. Why some people don't like them: Like broccoli, cauliflower contains chemicals that some people may find bitter, something that may depend on genes.
How long will cauliflower cheese last in the fridge? ›
How long can you keep Cauliflower Cheese in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cauliflower Cheese in the fridge for approximately 3 days or so.
Why shouldn't you freeze cheese? ›
When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. When it's thawed, water is released, causing the product to dry out, become crumbly, and potentially develop a mealy texture (1, 5).
How many times can cauliflower cheese be reheated? ›
Reheating Home-Cooked Meals
There are no limits to how many times you can safely reheat leftover home-cooked meals. However, best practice is to limit the number of times you do so. More often than not, you wouldn't need to reheat one type of dish more than once.
How do you fix watery cheese sauce? ›
Flour-Based Thickeners
A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.
How do you make cheese sauce less liquidy? ›
You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.
How do you make cheese sauce not runny? ›
For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.
What keeps cheese sauce runny? ›
The solution is easy - add more water to replace the lost moisture while it is still warm. When I make this sort of thing I let it cool somewhat and then add pasta water in small amounts until I get a slacker sauce, then I refrigerate or freeze it.
