how do you make cauliflower cheese?

Answer 1

1 large Cauliflower
300ml (½ pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper

Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.Drain and place in a flameproof dish.Add the milk, flour and butter to a saucepan.Heat, stirring continuously until the sauce thickens, boils and is smooth.Allow to simmer for a further 2 minutes.Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.Cook for further minute stirring well.Pour the sauce over the cauliflower.Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.

Answer 2

Cauliflower Cheese




1 servings 50 min 20 min prep
Change to: servings US Metric
1/2 cauliflower
1/2 teaspoon Dijon mustard
5 fluid ounces white sauce (White Sauce)
1 ounce cheddar cheese, grated
salt and pepper


Prepare the cauliflower,removing outside leaves and thick stalk.
Boil in salted water until tender.
Drain and arrange in a warmed heatproof dish.
Make the sauce, adding the mustard and three quarters of the grated cheese.
Pour the sauce over the cauliflower and sprinkle the remaining cheese on top.
Brown under a hot grill.

Answer 3

As homey and rich as old-fashioned macaroni and cheese, this comforting dish has the added benefits of the fiber and phytochemicals from the cauliflower.

Cauliflower with Deviled Cheese Sauce
Prep: 10 MIN / Cook: 10 min

11/2 cups low-fat(1%) milk
3 tbsp flour
1 cup shredded medium to sharp Cheddar cheese (4 ounces)
2 tbsp grated Parmesan cheese
1/2 tsp spicy brown mustard
1/4 tsp cayenne pepper
1/4 tsp salt
1 head of cauliflower, cut into florets
1/4 cup snipped fresh chives or scallion greens

1. In a medium saucepan, whisk the milk into the flour. Bring to a boil over moderate heat, reduce to a simmer, and cook, starring constantly, for 5 minutes or until the sauce is lightly thickened. Remove from the heat. Whisk in the Cheddar cheese, Parmesan cheese, mustard, cayenne, and salt, whisking the sauce until smooth

2. Meanwhile, in a steamer or colander set over a pot of boiling water, steam the cauliflower for 5 minutes or until crisp-tender. Transfer the hot cauliflower to the pan of sauce, stirring to coat. Serve the cauliflower sprinkled with the chives. Serves 4.

Enjoy! Good luck! _;-)

Answer 4

1.cut your cauliflower into florets( little tree shapes)

2.add to boiling water and boil for about 7-10 minutes...until it is nearly tender

3.drain and add to an oven proof dish.

leave to one side.

meanwhile make a "rue", a sandy coloured cheese sauce.

1. melt a tsp of butter in a sauce pan...

2.add a tsp of white flour and whisk with a fork...looks a bit messy but stick with it.

3.when it is mixed together and looks like sand keep it on the heat and add 1/2 pint milk. mix and bring the mixture to the boil. keep stirring.it will start to thicken

4.reduce the heat and add loads of grated cheese

5. pour over the pre cooked cauliflower and shove it in the oven on high for 10-15minutes until golden

6.serve and enjoy

Answer 5

when i make it, i steam the cauliflower first until it is almost fork tender...while that is being steamed, i make a cheese sauce, pour it over the cauliflower and mix well...i serve it like that or there are other times i will put it in a baking dish and sprinkle seasoned bread crumbs over it place it in the broiler for a couple minutes just to crisp the top...
enjoy....

Answer 6

1 med. head cauliflower
1 1/2 c. sliced fresh mushrooms (4 oz.) or 1 (4 oz.) can sliced mushrooms, drained
2 tbsp. butter
2 tbsp. all-purpose flour
Dash white pepper
1 c. milk
1 c. shredded American cheese (4 oz.)
1 tsp. prepared mustard
1 tbsp. snipped parsley

Cook whole cauliflower as directed or break into flowerets and cook as directed. Drain cauliflower thoroughly; keep warm.
Meanwhile, cook fresh mushrooms in butter until tender, about 4 minutes. (Or, if using canned mushrooms, set them aside and melt butter.) Blend flour, white pepper, and 1/4 tsp. salt into butter. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese and mustard. If using canned mushrooms, stir them into sauce. Heat until cheese melts. Place head of cauliflower on platter; spoon some sauce over. Pass remaining sauce. Or, pour sauce over flowerets. Sprinkle with parsley. Serves 6.

Answer 7

take velvetta and cut in cubes then add to pan and add milk. I do this and just keep adding a lil bit more milk until sauce is the consistency I want.