Steaming Cauliflower: The Perfect Time For A Cheesy Dish

Cauliflower cheese is a classic English dish that can be served as a side or a main. The cauliflower is usually boiled or steamed before being covered in a cheese sauce and baked. But how long should the cauliflower be steamed for? Too long and it will be overcooked, too short and it will be too crunchy. The answer depends on the size of the florets and your personal preference for how crunchy or soft you like your cauliflower to be. Some recipes suggest steaming for 10-12 minutes, while others recommend boiling for just 4-5 minutes.

Steam cauliflower florets for 10-12 minutes

To make cauliflower cheese, you'll need to steam the cauliflower florets for 10-12 minutes. This will ensure they are tender but not overcooked. Here is a step-by-step guide to help you achieve the best results:

Step 1: Prepare the Cauliflower

Start by removing any leaves from the cauliflower and cutting out the core. Then, cut the cauliflower into florets. The size of the florets is important as you want them to be evenly cooked. Aim for a uniform size, not too big or too small. Rinse the florets well to remove any dirt or debris.

Step 2: Set Up the Steamer

Fill a saucepan with water, ensuring that the water level is just below the bottom of the steamer insert. Place the steamer insert into the saucepan and bring the water to a boil. This boiling water will produce steam to cook the cauliflower.

Step 3: Steam the Cauliflower

Once the water is boiling, carefully add the cauliflower florets to the steamer basket. Cover the saucepan with a lid to trap the steam inside. Allow the cauliflower to steam for 10 to 12 minutes. This timing will ensure that the florets are tender but still have some bite. Overcooking the cauliflower can lead to a mushy texture, so be mindful of the time.

Step 4: Check for Doneness

After 10 minutes, you can start checking the cauliflower for doneness. Insert a fork or knife into one of the florets. It should slide in easily, indicating that the cauliflower is tender. The florets should be slightly softened but not falling apart. If they are still too firm, continue steaming for a couple more minutes.

Step 5: Drain and Prepare

Once the cauliflower is steamed to perfection, remove it from the steamer and drain off any excess water. At this point, you can season the florets with salt and pepper or any other desired spices or herbs. Keep the florets warm while you prepare the cheese sauce.

Step 6: Assemble and Serve

Now, it's time to assemble the dish. Place the steamed cauliflower florets into an ovenproof casserole dish. Pour the prepared cheese sauce over the cauliflower, ensuring it is evenly coated. If desired, sprinkle additional grated cheese on top for an extra cheesy treat. Place the dish under the broiler for a few minutes until the cheese sauce is bubbly and golden. Serve the cauliflower cheese while it's still hot and enjoy!

Make a roux with butter and flour

To make a roux with butter and flour, you'll need equal parts of each. So, for example, if you're using 5 tablespoons of butter, you'll need half a cup of flour.

Melt the butter in a large pan over medium-low heat. As soon as the butter is melted, add the flour and stir it in with a wooden spoon, making sure to get rid of any lumps. Keep stirring the mixture over the heat until it thickens and small bubbles begin to form. This should take around 30 seconds to 1 minute. The mixture should now be smooth and slightly thickened, with a nutty aroma.

At this point, you have a white roux, perfect for thickening sauces such as béchamel, cheese sauces, and white gravy. If you want a blonde roux, which has a slightly nutty flavour, continue cooking and stirring the mixture for a few more minutes until it turns a pale golden colour. For a brown roux, cook for around 6 to 7 minutes more until it's pale brown. A dark brown roux, with a chocolatey aroma, will take around 8 to 15 minutes or longer.

Once your roux is ready, let it cool slightly before adding a liquid, such as stock or milk. Use a whisk to combine the ingredients and simmer until you reach your desired thickness.

Add milk to the roux to make a sauce

To make a cheese sauce for your cauliflower, you'll need to start by making a roux. A roux is a cooked mixture of butter and flour that acts as a thickening agent for sauces and soups. To make a roux, simply melt butter in a saucepan over medium heat, then whisk in an equal amount of flour. Continue whisking as the mixture cooks and bubbles for about 2 minutes, until it has a smooth, thick paste-like consistency. Be careful not to let the roux burn—you just want a gentle bubble.

Now it's time to add the milk to make your sauce. Pour in a small amount of milk—about 1/3 of a cup—and instantly whisk to remove any lumps. Keep adding milk in small increments and whisking until you've added all the milk and have a smooth, sauce-like consistency. You can also add cheese to make a cheese sauce. Cheddar and Gouda are good choices, but you can use any cheese you like.

Once you have a smooth, velvety sauce, remove it from the heat. You can now add steamed cauliflower to the sauce and season with salt and pepper to taste. For an extra-rich dish, replace 2 tablespoons of milk with heavy whipping cream.

If you want to get creative, you can add other ingredients to your sauce. For a creamy parsley sauce, add a teaspoon of Dijon mustard to the butter at the beginning, then stir in fresh chopped parsley and black pepper at the end. Or, for a lemon basil cream sauce, add lemon juice, fresh chopped basil, and black pepper.

Season with salt, pepper, nutmeg, and mustard powder

Seasoning is a key step in the cauliflower cheese-making process. The right combination of spices can elevate the dish, enhancing the flavour of the cauliflower and the cheese sauce.

Salt is a basic seasoning that enhances the flavour of the dish. It is important to use a fine variety, such as fine sea salt, to ensure even distribution and a balanced taste.

Pepper, specifically black pepper, adds a subtle kick to the dish. Using freshly cracked peppercorns will provide the best flavour.

Nutmeg is a classic addition to béchamel-based sauces, and it plays a similar role in cauliflower cheese. Grated nutmeg lends a subtle pepperiness to the dish, enhancing the creaminess of the sauce without overwhelming the other ingredients.

Mustard powder, or dry mustard, as suggested by one home cook, can be added to the cheese sauce for an extra kick. This ingredient is optional but can provide a nice sharpness to the dish.

When seasoning your cauliflower cheese, it is important to taste as you go and adjust the amounts of each spice to your preference. Remember, you can always add more, but it's difficult to remove spices if you've added too much!

Bake in the oven for 15-20 minutes

Once you've prepared your cauliflower cheese, it's time to bake it to perfection! Here's a detailed guide to ensure your dish turns out just right:

Before you begin baking, ensure your oven is preheated to the right temperature. Aim for 200°C/Fan 180°C/Gas 6. This temperature setting will ensure your cauliflower cheese cooks evenly and efficiently.

Now, transfer your prepared cauliflower to an ovenproof dish. If you've boiled or steamed your cauliflower florets beforehand, make sure they are drained well and refreshed in iced water, as this will stop the cooking process and retain their texture. Place the florets in a single layer, ensuring they are not overcrowded in the dish.

Pour your delicious cheese sauce over the cauliflower. Make sure the florets are well-coated and that the sauce is evenly distributed. Don't skimp on the sauce, as it's what makes this dish so indulgent and tasty!

Sprinkle any additional toppings over the sauce. This could include breadcrumbs, thyme leaves, or extra cheese. These toppings will add texture and flavour to your dish, creating a crispy, golden finish.

Place the dish in the centre of the preheated oven and bake for 15-20 minutes. This timing will allow the sauce to bubble and the topping to turn crisp and golden. Keep an eye on your creation, as you don't want it to overcook or burn.

After 15-20 minutes, remove your cauliflower cheese from the oven. It should look and smell irresistible! The sauce should be bubbling, and the topping should be a delicious golden brown. If it needs a little longer, pop it back in for a couple of minutes, but be careful not to let it dry out.

Finally, serve your cauliflower cheese while it's still hot and bubbling. This dish is perfect as a side or a main course, and it's sure to impress. Enjoy the cheesy, creamy goodness!

Frequently asked questions