Bushra Griffith
Cauliflower cheese is a classic British side dish that can be made in advance and stored in the fridge for up to three days. It is typically served as an accompaniment to a roast dinner or cooked ham, but it can also be a vegetarian main course. The cauliflower is either boiled or roasted before being coated in a cheese sauce and baked in the oven. The cheese sauce is typically made with a combination of butter, flour, milk, and cheese, though some recipes include cream, mustard, or garlic. The dish can be topped with breadcrumbs or almonds for added texture.
| Characteristics | Values |
|---|---|
| Dish type | Side dish |
| Oven temperature | 200-220°C |
| Baking time | 15-30 minutes |
| Reheating time | 30 minutes |
| Storage time | 2-3 days |
| Main ingredients | Cauliflower, cheese, butter, flour, milk |
| Optional ingredients | Oil, salt, pepper, mustard, nutmeg, breadcrumbs, cream, garlic, almonds, thyme, Parmesan, Red Leicester, Gruyere, cheddar, Boursin soft cheese, Monterey Jack |
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What You'll Learn
Making the cheese sauce
The cheese sauce used in cauliflower cheese is called a Mornay sauce, which is a béchamel sauce with cheese added. The sauce is made by creating a roux—a mixture of melted butter and flour—which is cooked over a medium-low heat for about 3 minutes. This step cooks out the raw flour taste. Milk is then slowly added while continuously whisking to prevent lumps from forming. The sauce will begin to thicken as it heats up.
Once the milk is added, continue stirring the sauce over the heat for about 1-2 minutes. At this point, you can add some optional ingredients like English mustard, seasonings, salt, and pepper to taste. You can also add cream to the sauce for an extra-luxurious finish. Next, remove the sauce from the heat and stir in most of the grated cheese. The cheese will thicken the sauce considerably.
For the cheese, a combination of Red Leicester and gruyere is a good option for their excellent melting qualities and flavour. However, any strong cheddar or vegetarian alternative will also work. If you're making a dairy-free version, you can use vegan butter and plant-based milk.
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Boiling the cauliflower
Preparing the Cauliflower
Start by washing the cauliflower and removing any green leaves. Cut the cauliflower into evenly sized florets. The size of the florets will impact the cooking time, so aim for bite-sized pieces to ensure even cooking.
Fill a large saucepan with water and place it on high heat. Bring the water to a rolling boil. Carefully add the cauliflower florets to the boiling water. You may need to add the florets in batches to avoid overcrowding the pan, which can reduce the water temperature and affect cooking.
Cooking the Cauliflower
Cook the cauliflower for approximately 5 minutes. The cooking time may vary depending on the size of your florets and your desired level of doneness. You want the cauliflower to be slightly tender but not mushy. To check if the cauliflower is done, pierce a floret with a fork or knife; it should slide in easily, but the cauliflower should still be firm.
Draining and Preparing for the Oven
Once the cauliflower is cooked to your desired level of doneness, drain the water from the saucepan. It is essential to drain the cauliflower well to prevent a watery dish. Transfer the drained cauliflower to an ovenproof dish. At this stage, you can also add any seasonings, such as salt and pepper, to taste.
Final Thoughts
While boiling is a common method for preparing the cauliflower, it is not the only option. Roasting the cauliflower can add more flavour to the dish. However, boiling is a quicker method that can be preferred when preparing this dish. Remember always to adjust the cooking time based on the size of your florets to ensure they are cooked but not overcooked.
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Draining and transferring to an ovenproof dish
Once the cauliflower is boiled, roasted, or steamed, it is important to drain it thoroughly. This is to prevent the dish from becoming watery. After draining the water, transfer the cauliflower to an ovenproof dish. If you are making the dish ahead of time, you can cover and store it in the fridge for up to 48 hours. If you are freezing the dish, it is recommended to defrost it fully before cooking.
When you are ready to cook the dish, preheat the oven to 200°C. If the cauliflower was stored in the fridge, add 5-10 minutes to the cooking time to ensure the center is hot before serving. For a crispy topping, you can add breadcrumbs such as Panko.
If you are making a cheese sauce to pour over the cauliflower, it is important to make sure the cauliflower is well-drained before adding the sauce. The sauce can be made by melting butter and flour over medium-low heat, then slowly adding milk while whisking continuously. Cheese is then added to the sauce, which thickens the mixture. The sauce should be poured over the cauliflower in the ovenproof dish and topped with more cheese.
The dish is then baked in the oven for 15-30 minutes, depending on the size of the florets and the desired level of browning. The cauliflower cheese is ready when the cheese is melted and golden, and the sauce is bubbling.
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Baking
Next, prepare the cheese sauce. In a saucepan, melt butter and flour over medium-low heat for 3 minutes to make a roux, which will thicken the sauce. Slowly add milk while whisking continuously to create a smooth, lump-free mixture. Keep stirring over the heat for about 1 minute, and the sauce will thicken. You can also add cream for a more luxurious finish.
Remove the saucepan from the heat and stir in grated cheese. Season with salt and pepper to taste. You can also add English mustard for extra flavour. Pour the sauce over the cauliflower in an ovenproof baking dish. Sprinkle extra cheese on top, as well as breadcrumbs for crunch.
Finally, bake the cauliflower cheese in the oven. The cooking time will depend on the size of the florets, but it usually takes around 15-30 minutes. Bake until the cheese is melted and golden, and the sauce is bubbling. If you're cooking it straight from the fridge, add 5-10 minutes to the cooking time to ensure the centre is piping hot.
You can also make cauliflower cheese ahead of time and store it in the fridge for up to 3 days. Simply cover the dish with foil and reheat it in the oven when you're ready to serve.
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Storing and reheating
If you have leftovers, you can store cauliflower cheese in the fridge for up to three days. Simply cover the dish with foil and place it in the fridge. You can also make cauliflower cheese ahead of time and store it in the fridge for up to 48 hours before cooking. To do this, follow your recipe until you have topped the cauliflower with cheese, then cover and store in the fridge. When you're ready to serve, cook it in the oven, allowing for an extra 5-10 minutes of cooking time since it will be cold from the fridge. Make sure the centre is piping hot before serving.
You can also freeze cauliflower cheese before or after cooking it in the oven. If freezing after cooking, allow it to cool completely, then transfer to an airtight container and freeze for up to 2 months. To reheat frozen cauliflower cheese, defrost fully in the fridge overnight and reheat in the oven or microwave until piping hot.
If you're making cauliflower cheese ahead of time and want to store it in the fridge for a few days, there are a few things to keep in mind. First, make sure the cauliflower is drained well before storing, otherwise, it may become too watery. Second, if you're using breadcrumbs as a topping, it's best to add them just before serving, as they can become soggy if added too early.
When reheating cauliflower cheese, it's important to follow food safety guidelines. Make sure the dish is heated thoroughly and evenly, and avoid reheating more than once. It's best to reheat cauliflower cheese in the oven or microwave, as this helps to prevent overcooking and ensures a better texture.
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Frequently asked questions
Most recipes recommend roasting the cauliflower before covering it in cheese sauce and baking it in the oven.
Red Leicester is a popular choice due to its colour and melting qualities. Other options include mature cheddar, gruyere, and vegetarian-friendly alternatives like Gran Padano.
Yes, cauliflower cheese can be made up to two days in advance and stored in the fridge. Simply reheat it in the oven when you're ready to serve.
