Frederic Melton
Cauliflower with cheddar cheese sauce is a versatile side dish that can be served with roast beef, lamb, or chicken. The dish is easy to make and can be adapted to suit different tastes and dietary requirements. The cauliflower can be steamed or roasted, and the cheese sauce can be made with a variety of cheeses, such as cheddar, Parmesan, or Swiss cheese. The sauce can also be customised by adding different spices, such as nutmeg or mustard. The dish is baked in the oven until the cheese is golden brown and bubbly.
Cauliflower with Cheddar Cheese Sauce
| Characteristics | Values |
|---|---|
| Type of Dish | Side Dish |
| Oven Temperature | 425°F (220°C) |
| Ingredients | Cauliflower, Butter, Flour, Milk, Cheese (Cheddar), Parmesan, Salt, Pepper |
| Optional Ingredients | Broccoli, Kale, Spinach, Olive Oil, Paprika, Parsley, Bread Crumbs, Nutmeg, Mustard |
| Preparation | Steam/Boil/Roast Cauliflower, Make Cheese Sauce, Combine, Bake |
| Baking Time | 20-30 minutes |
| Baking Dish | 12" x 8" |
| Storage | Refrigerate for 3-4 days |
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What You'll Learn
Preparing the cauliflower
One popular method is to steam the cauliflower. Start by removing the green outer leaves from the cauliflower and placing it on a steamer rack. Allow it to steam for about 5 to 10 minutes, until it is crisp-tender or tender, depending on your desired texture. Once it's steamed, use your hands to gently break the florets from the thick central stalk, creating large florets rather than small pieces.
Alternatively, you can boil the cauliflower. Remove the leaves, rinse the cauliflower, and cut out the core. Cut the rest into four pieces. Bring a large pot of water to a boil, add salt if desired, add the cauliflower, and cook for 5-6 minutes or until tender. Drain the water and transfer the cauliflower to an ovenproof casserole dish.
If you prefer roasted cauliflower, you can break or cut the cauliflower into bite-sized florets, toss them in oil, salt, and pepper, and spread them on a large tray. Roast at 220°C / 430°F for about 20 minutes. Roasting gives the cauliflower a caramelized flavour and texture.
Regardless of the cooking method you choose, the goal is to prepare the cauliflower until it reaches your desired level of tenderness. Once it's cooked, you can proceed to make the cheddar cheese sauce and combine the two for a delicious, indulgent side dish.
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Making the cheese sauce
First, melt the butter in a saucepan over medium heat. Be careful not to overcook the butter, as it may burn and cause the sauce to take on a bitter taste. Next, add the flour, ground mustard, and nutmeg. Whisk or stir the mixture constantly for about 2 minutes.
Then, gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens. If the sauce becomes too thick, you can thin it out by adding a tablespoon or two of milk. If you desire a stronger cheese flavour, you can add some of the cheddar cheese to the sauce, but this will require you to add more milk to maintain the desired consistency.
Finally, stir in the shredded cheese and continue cooking, stirring until the cheese has melted. Season the sauce with salt and freshly ground black pepper to taste. If you are using a stronger-flavoured cheese, such as Red Leicester, you may want to use a smaller amount to start with and adjust to your preference.
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Combining the sauce and cauliflower
To combine the sauce and cauliflower, start by breaking the cauliflower into bite-sized florets. You can either steam or boil the florets until they are tender. If steaming, cook for about 5 to 10 minutes. If boiling, cook for 8 to 10 minutes in a large pot of salted water. Drain the water and transfer the florets to a baking dish.
Next, prepare the cheese sauce. Melt butter in a saucepan over medium heat. Add flour, ground mustard, and nutmeg, stirring constantly for a couple of minutes. Gradually whisk in milk and continue cooking until the mixture thickens. If the sauce becomes too thick, thin it out with additional milk or chicken stock.
Now it's time to add the cheese. Stir in your chosen cheese—such as cheddar, Parmesan, or Red Leicester—until melted. Season with salt and pepper to taste. If you're using multiple types of cheese, you may want to sprinkle some on top of the dish as well.
Finally, pour the cheese sauce over the cauliflower florets, ensuring all the florets are coated. You can then bake the dish in the oven at 220°C / 430°F for about 20 to 30 minutes, until the cauliflower is golden brown and the cheese sauce is bubbling.
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Baking
Preparation
Start by removing the green outer leaves from the cauliflower, then rinse it well and cut out the core. Cut the rest of the cauliflower into bite-sized florets. You can either steam the florets or boil them in salted water until tender.
Cheese Sauce
Melt butter in a saucepan over low heat. Add flour and stir with a wooden spoon or whisk until a smooth paste forms. Cook the mixture for about a minute. Then, slowly add milk, stirring or whisking constantly until the sauce reaches your desired consistency. If the sauce becomes too thick, you can add more milk.
Next, add grated cheese to the sauce. You can use cheddar, or a combination of cheeses such as Red Leicester, Swiss cheese, Jarlsberg, Colby, Gruyère, or any other melting cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper, and other spices like nutmeg, paprika, garlic powder, mustard powder, and turmeric, to taste.
Preheat your oven to 375°F (or 425°F according to another source). Place the cauliflower florets in a baking dish and pour the cheese sauce over them, ensuring all the florets are coated. Sprinkle shredded cheese on top.
Bake for 20 to 30 minutes, until the cauliflower is tender and the cheese sauce is golden brown and bubbling.
Variations and Tips
- You can add other ingredients to the dish, such as bacon, chives, chopped ham, or spinach.
- For a crunchy texture, top the casserole with buttered panko breadcrumbs.
- If you prefer your sauce thinner, you can add less flour or thin it with chicken stock.
- You can substitute the cauliflower with other vegetables like broccoli, Brussels sprouts, or green beans.
- If you're using frozen vegetables, cook them according to the package instructions and drain any excess liquid before combining them with the sauce.
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Serving
Cauliflower with cheddar cheese sauce is a versatile side dish that can be served with a variety of mains. It pairs well with roast beef or lamb, and can also be served with chicken. For a vegetarian option, the cheddar cheese sauce can be poured over broccoli or kale.
This dish can be served as a weeknight meal, and is a great way to get picky eaters to enjoy their vegetables. It can also be served as a side dish for a more indulgent meal, such as a high-end steakhouse dinner or a lavish Sunday roast.
For an extra touch of colour and nutrition, add some spinach to the dish. The warm cauliflower and cheese sauce will slightly cook the spinach, while still keeping it wilted.
If you're serving this dish for a movie night, try serving it with a side of nacho chips.
Leftovers can be stored in the fridge for 3-4 days.
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