Delicious Pairings For Cauliflower Cheese: Uk Comfort Food

Cauliflower cheese is a classic British comfort food and a staple side dish. It's a cauliflower bake smothered in a creamy cheese sauce—a true indulgence. But what goes well with cauliflower cheese?

Roast potatoes are a popular choice to serve alongside cauliflower cheese, especially when paired with roast chicken or beef. Potato wedges and mashed potatoes are also great options for a classic family dinner. If you're looking for something lighter, steamed broccoli, peas, or green beans provide a fresh contrast to the rich cheese sauce.

For those who want a heartier meal, thick slices of gammon or crispy bacon complement the milder flavour of the cauliflower cheese. And for vegetarians, simply omit the meat and enjoy the dish as a main course, perhaps with a side of roast potatoes or a simple mixed salad.

So, whether you're a traditionalist or someone who likes to experiment, there are plenty of delicious options to pair with cauliflower cheese.

Roast potatoes

Ingredients:

• 1kg Maris Piper potatoes
• 100g duck or goose fat, or 100ml olive oil
• 2 tsp flour
• Sea salt flakes

Method:

• Put a roasting tin in the oven (big enough to fit the potatoes in a single layer) and heat the oven to 200C/180C fan/gas 6.
• Peel the potatoes and cut each into 4 even-sized pieces if they are medium-sized, or 2-3 pieces if they are smaller (around 5cm each).
• Put the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then bring the water to a rolling boil. As soon as the water reaches a full rolling boil, lower the heat and simmer the potatoes, uncovered, for 2 minutes.
• Meanwhile, put the fat or oil into the hot roasting tin and heat it in the oven for a few minutes until it is really hot.
• Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle the potatoes with flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat – they will sizzle as they go in. Turn and roll them so they are coated all over.
• Spread the potatoes in a single layer, making sure they have plenty of room.
• Roast the potatoes for 15 minutes, then take them out of the oven and turn them over.
• Roast for another 15 minutes, then turn them over again. Put them back in the oven for a final 10-20 minutes, or however long it takes to get them really golden and crisp. The colouring should be uneven, which is what you want.
• Scatter with sea salt flakes and serve immediately.

Tips:

• To get really crispy roast potatoes, make sure the fat or oil is very hot before adding the potatoes.
• For extra crispy potatoes, add a teaspoon of bicarbonate of soda to the water during boiling. This will break down the surface of the potatoes, creating a starchier, softer exterior that increases the surface area for crunch.
• If you have the time, leave your boiled potatoes to dry overnight before roasting. The driest potato hitting the hot fat will give you the best crunch. If this isn't possible, dry them out on the day of cooking with a colander and a tea towel.
• Don't add herbs and aromatics like garlic and rosemary until the end of the roasting time, or even after cooking as a garnish. These burn quickly and can spoil the perfect roast potato.
• Cut the potatoes into larger chunks so that more of the potato is in contact with the pan or tray, giving it more direct heat to crisp up.
• Only turn your potatoes once. This cuts out the faff of turning them again and again, and a single turn will still give you a classic, rustic, crunchy roast.

Potato wedges

A great side to cauliflower cheese, potato wedges are a family favourite. They are super easy to make and are much healthier than fries as they are oven-baked.

Ingredients:

• 2 large floury potatoes (e.g. Maris Piper)
• Vegetable oil
• Poppy seeds
• Salt
• Any other seasonings of your choice (e.g. paprika, garlic, onion powder, pepper)

Method:

• Preheat the oven to 180ºC fan/gas 6.
• Slice the potatoes into thin wedges (about 8-12 per potato).
• Put the wedges on an oven tray and toss with a drizzle of oil, the poppy seeds, and a good pinch of salt.
• Roast in the oven for 35-40 minutes, tossing halfway through to get even, golden crispy edges.

Tips:

• Get creative with your seasonings! Try paprika, garlic, onion powder, or pepper.
• For extra crispy wedges, cut the potatoes into evenly sized wedges.
• Toss the potatoes well with the oil and seasonings to ensure an even coating.
• For a more indulgent version, sprinkle the wedges with grated parmesan cheese before serving.

Mashed potatoes

Preparation

To make cauliflower mashed potatoes, you will need to first cut the cauliflower heads into florets. You can then steam or boil the florets until they are fork-tender. It is important to not overcook the cauliflower, as it may become too soft and watery. Depending on your cooking method, this should take around 8-15 minutes.

Squeezing Out the Water

Once the cauliflower is cooked, it is crucial to remove the excess water. This step is what will make your mashed potatoes creamy and not watery. Let the florets cool down a bit, and then use a kitchen towel to squeeze out as much water as possible. You can also use tongs or rubber gloves if you're in a hurry, but be careful as it will still be hot. This step is key to achieving the right consistency, so don't skip it!

Mixing and Seasoning

Now it's time to mix and season your cauliflower. You can use a food processor for a smoother texture or simply mash it by hand for a chunkier texture. Add in your desired ingredients, such as butter, cream cheese, sour cream, salt, and pepper, to taste. You can also get creative and experiment with different cheeses, chives, scallions, or garlic to boost the flavour.

Serving and Storing

Cauliflower mashed potatoes make a great side dish for meaty mains like Beef Wellington, Roasted Pork Tenderloin, or Prime Rib. They can also be served as a holiday side dish, alongside dishes like roasted vegetables, squash, or roasted Brussels sprouts. If you have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days and reheated in the oven or microwave.

Steamed broccoli, peas or green beans

If you're looking for a hearty and indulgent meal, cauliflower cheese is a perfect choice. It's a classic British comfort food that can be enjoyed as a side dish or a main course. The dish consists of roasted or boiled cauliflower florets smothered in a creamy cheese sauce, often made with a combination of cheeses like cheddar, Red Leicester, and Gruyère.

When serving cauliflower cheese as a side, you can pair it with a variety of classic British dishes. Roast chicken, prime rib, and roast lamb are just a few examples of mains that go exceptionally well with this side.

However, if you're looking to make cauliflower cheese the star of your meal, you can certainly do so! Simply serve it with some crusty garlic bread or herbed focaccia on the side, and perhaps a simple mixed salad to balance out the richness of the dish.

So, whether you're a vegetarian or a meat-lover, there are plenty of ways to enjoy cauliflower cheese. It's a versatile dish that can be tailored to your preferences and paired with a variety of sides to create a delicious and satisfying meal.

Gammon or bacon

Sliced gammon or bacon are perfect accompaniments to cauliflower cheese. The salty, savoury flavours of the meat contrast with the milder, creamier taste of the cauliflower cheese, creating a more decadent and filling meal.

Gammon and bacon also add protein to the meal, making it more substantial. This is especially useful if you are serving cauliflower cheese as a vegetarian main course.

If you are serving cauliflower cheese as a side, gammon or bacon can take centre stage as the main protein source.

Cauliflower cheese is a classic British comfort food. It is a versatile dish that can be served as a main or a side. When served as a side, it is often accompanied by roast chicken or beef.

For a vegetarian option, you could try a vegetarian or vegan roast as the main course, with cauliflower cheese as a side dish.

Frequently asked questions