Bushra Griffith
Cauliflower cheese is a classic side dish that can be made with a variety of cheeses. While some recipes call for cheddar, others suggest using Red Leicester, gruyere, gouda, or Edam for a more authentic Dutch flavor. For vegetarians, it is important to note that many cheddars are made with animal rennet, so these should be avoided. Instead, opt for a vegetarian alternative or one of the other cheese options. To make the dish even richer, consider adding a sprinkle of goat cheese or using freshly grated nutmeg.
| Characteristics | Values |
|---|---|
| Cheese to use | Red Leicester, Cheddar, Gruyere, Parmesan, Emmental, Gouda, Edam |
| Other ingredients | Nutmeg, Broccoli, Pumpkin, Chicken, Bacon, Broccoli, Pumpkin, Broccoli |
| Sides | Roasted Brussels sprouts with balsamic glaze, Honey-glazed carrots, Garlic sautéed spinach |
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What You'll Learn
Red Leicester, cheddar, and other cheeses
Red Leicester, a hard English cheese with a rich, slightly nutty flavour, is a popular choice for cauliflower cheese. Its vibrant orange colour gives the dish a golden hue. Red Leicester is often used in combination with cheddar, another hard English cheese, which has a more sharp and tangy flavour. In the United States, where Red Leicester may be harder to find, a standard cheddar can be used to achieve a similar colour and taste.
Gruyère, a Swiss cheese with a salty, slightly sweet flavour, is another option for cauliflower cheese. It has a creamy texture and melts well, making it a good choice for a rich and indulgent dish. Some recipes also call for a combination of Gruyère and cheddar, or Gruyère and Red Leicester.
Other cheeses that can be used in cauliflower cheese include Emmental and Gouda, which are recommended for an authentic Dutch flavour. Parmesan can also be used as a topping for an extra savoury kick. For a vegetarian option, it is important to check that the cheese is made without animal rennet. While traditional cheddars often use animal rennet, many manufacturers have moved on to lab-grown microbial enzymes.
One cheese to avoid, particularly for cream-based sauces, is Tasty cheese, which has a tendency to split and does not always melt well.
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Nutmeg and other spices
Nutmeg is a classic inclusion for béchamel-based sauces, which lifts the creamy flavour. It is not a necessity, but it does wonderful things to a cheese sauce. A pinch of nutmeg adds flavour to the sauce, enhancing the overall taste of the dish. It is best to use freshly grated nutmeg, as the flavour is superior. Whole nutmeg for grating is inexpensive and lasts a long time. However, if you cannot find whole nutmeg, nutmeg that comes with its own grinder or powdered nutmeg will also work.
Nutmeg is added to the sauce after the cheese has melted. It is combined with salt and pepper to taste, and sometimes other spices like cayenne pepper and white pepper. The sauce is then mixed with the cauliflower and baked.
Nutmeg is not the only spice that can be added to cauliflower cheese. Cayenne pepper, white pepper, and black pepper are also used in cauliflower cheese recipes. A little mustard powder or Dijon mustard can also be added to the sauce for a kick.
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Roasted vs boiled cauliflower
Roasting cauliflower is a great way to transform it from a dry and tasteless vegetable to something tasty, tender, caramelized, sweet and juicy with terrific golden edges. The dry heat of the oven makes the cauliflower perfectly tender, and the roasting pan caramelizes the flat surfaces and edges. The key to getting the most flavor out of your roasted cauliflower is to ensure that your cauliflower florets have lots of flat surfaces. The more the flat edges come into contact with the hot baking sheet, the more caramelization you’ll achieve, and caramelization means flavor.
To roast cauliflower, you need to first rinse the individual florets carefully and check each one. You can roast frozen cauliflower, but the results won’t be quite as caramelized as roasting fresh. Preheat your oven to 220°C/425°F (200°C fan). In a large bowl, toss the cauliflower with oil, salt, pepper, and garlic if using. You can also add parmesan and panko breadcrumbs at this point for a sensational extra flavor variation. Spread the cauliflower on a tray and roast for 20 minutes. After 20 minutes, flip the cauliflower and roast for another 5 minutes until you have golden edges and it’s soft all the way through.
On the other hand, boiling cauliflower is a much simpler process. To boil cauliflower, bring a large pot of salted water to a boil and then add the cauliflower. You can cut the cauliflower into four pieces or break it down into florets. Boil the cauliflower for 5-6 minutes or until tender. You can also steam the cauliflower before boiling by placing it in a pot with 4 cm of water, bringing it to a boil, and covering it. Steam for 12-14 minutes until the florets are tender and the cauliflower is no longer pearly white in color.
Both roasted and boiled cauliflower can be used to make cauliflower cheese. To make cauliflower cheese, you can use a variety of cheeses such as cheddar, Red Leicester, gruyere, gouda, or parmesan. To make the sauce, melt butter in a saucepan over low heat. Add flour and stir with a wooden spoon to make a smooth paste. Cook the mixture gently for a minute, then take the pan off the heat. Stir in the milk, a little at a time. Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally. Pour the sauce over the cauliflower and sprinkle with cheese. Bake for 30 minutes until it’s bubbly, golden, and fabulous!
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Sides and pairings
While cauliflower cheese is a delicious side dish on its own, it can be paired with a variety of other dishes to create a well-rounded and indulgent meal. Here are some ideas for sides and pairings to complement your cauliflower cheese:
Roasted Brussels Sprouts with Balsamic Glaze: This easy side dish adds a crunchy and tender contrast to the creamy cauliflower cheese. Simply season the Brussels sprouts with olive oil, salt, and pepper, roast them in the oven until caramelized, and then drizzle with a sweet and tangy balsamic glaze. You can even garnish with Parmesan cheese for an extra savoury kick.
Honey-Glazed Carrots: Carrots glazed with butter, brown sugar, and honey, with a pinch of cinnamon, make for a sweet and savoury side dish. This pairing adds a touch of warmth and depth of flavour to your meal. Just be sure not to overcook the carrots, as they should retain a bit of crunch.
Garlic Sautéed Spinach: For a quick and healthy side, garlic sautéed spinach is a perfect choice. Simply toss a bundle of spinach in a pan with garlic and olive oil, cooking it just enough to keep it vibrant and tender-crisp. A squeeze of lemon or a dash of red pepper flakes can also be added for extra flavour.
Steaks and Prime Rib: Cauliflower cheese can be a luxurious side dish to a steak or prime rib dinner. Try cooking your steak with a cheffy technique of basting it with garlic and thyme-infused butter, or go all out with the creme de la creme of beef roasts, the prime rib.
Other Cheeses: While cauliflower cheese is already cheesy, adding a sprinkle of goat cheese or Gruyère can take it to the next level. You can also experiment with different types of cheddar (mild or mature), Red Leicester, Parmesan, Emmental, Gouda, or Edam for a truly indulgent and gooey dish.
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Baking times and temperatures
The baking time and temperature for cauliflower cheese can vary depending on the recipe and the desired level of doneness. Here are some general guidelines and tips for achieving the perfect bake:
Firstly, it is important to note that the cauliflower should not be overcooked before it is baked in the oven. Overcooking the cauliflower can lead to a watery sauce and a soft texture. To avoid this, boil or roast the cauliflower until it is just tender or al dente before mixing it with the cheese sauce.
When baking cauliflower cheese, the goal is typically to achieve a golden, bubbly, and crunchy topping. The baking time can range from 20 to 30 minutes, depending on the recipe and the desired level of browning. Most recipes recommend baking at temperatures between 200°C and 220°C / 430°F.
For a simple cauliflower cheese recipe, bake the dish at 220°C / 430°F for 20 minutes. This will give the cauliflower a bit of colour while keeping it slightly firm. For a more browned and crunchy topping, extend the baking time to 30 minutes.
If using breadcrumbs or panko crumbs for extra crunch, sprinkle them over the top of the dish before baking. The high temperature and direct heat of the oven will help to achieve that golden, crispy texture.
Additionally, it is important to use a cheese that melts well and has a strong flavour. Mature cheddar is often recommended for its depth of flavour, but other options include Red Leicester, Gruyère, or a combination of mild and mature cheddars.
By following these tips and adjusting the baking time and temperature to your preferences, you can create a delicious and indulgent cauliflower cheese dish.
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Frequently asked questions
Strong-flavoured cheeses work well in cauliflower cheese, such as mature cheddar, Red Leicester, and Gruyère. For an authentic Dutch flavour, choose either Edam or Gouda.
Some vegetarian options for cauliflower cheese include Parmesan, Red Leicester, and mature cheddar. Emmental and Gouda are also vegetarian-friendly and work well in this dish.
Mozzarella and mild cheddar are not ideal for cauliflower cheese as they are not "cheesy" enough. Australians should also avoid Tasty cheese as it tends to split and does not have the best melting qualities.
