please recipe for Cauliflower cheese, how do you make?

Answer 1

Split cauliflower into florets and steam for 8 - 10 minutes.
In the meantime, make a bechamel sauce using knob of butter and cornflour, then whisk in milk (no lumps please).
Grate some cheese and stir it into the sauce which will have thickened by now.
Put cauli into gratin dish, pour over cheese sauce, sprinkle some more grated cheese over the top and bake in oven for 10-15 mins at 200C.

Answer 2

Try the following

Baked cauliflower cheese

100ml/3½fl oz double cream
100g/3½ Caerphilly cheese, grated
50ml/2fl oz white wine
1 cauliflower, broken into florets, blanched for three minutes in boiling water
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the cream, cheese and wine in a frying pan over a medium heat, and cook until cheese has melted completely. Season, to taste, with salt and freshly ground black pepper.
3. Place the cauliflower in an ovenproof dish and pour the cheese sauce over. Place in the oven and bake for eight minutes, or until golden brown and bubbling.
4. Serve in the dish

or 1 cauliflower, trimmed and cut into 1cm/0.5in pieces
10oz/300g cream cheese
1 tsp Dijon mustard
4oz/125g blue cheese, crumbled
1oz/25g walnuts, roughly chopped
2oz/50g cheddar cheese, grated
salt
freshly ground black pepper
To serve
watercress salad

Method
1. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
2. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.
3. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling.
4. Serve at once with a watercress salad.

Answer 3

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.
Serve immediately.

Answer 4

Here's a Yummy artery cloging cheese sauce for you Cauliflower............

1 cup unskimmed milk
1 cup double cream
1 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
1 ounce white flour
1 ounce butter
1 cup grated cured cheese (or as strong as you like it)
flavouring if you have the time
2 cardamom pods
2 bay leaves
1 onion, cut into large pieces

If you have time (in the morning), put the milk in a heavy pan and heat along with the nutmeg, pepper, cardamoms, bayleaf and onion.
Boil and turn off the heat.
Steep for at least 2 hours, the longer the better (dont discard the onions afterwards, they're great for making"caramelized onions").
Take a heavy based pan and melt the butter.
Stir in the flour and"cook" it for about 2 minutes on a low heat (do not let it brown).
Remove from the heat and let it cool slightly.
Strain the milk (if you've flavoured it) and whisk it into the rue.
Place back on the heat and bring it to the boil.
Lower the heat and add double cream.
Homogenize and add cheese.
Stir until the cheese has melted.
Can be frozen, chilled, reheated, microwaved, whatever!

Answer 5

try the idle way. Buy a packet of cheese sauce from any grocery shop, strip off the green leaves from your cauliflower and half immerse it in boiling water and allow to simmer. When the collie has reached an 'al dente' state, make up the sauce mix and pour over the collie (After it has been drained) eat and enjoy. I sometimes add some of the sauce powder to my yorkshire pudding mix to give a pudding with a different taste

Answer 6

Follow one of the basic recipies (found easily) but use 75% mature Cheddar and 25% Red Leicester.Then to your cheesey Bechamel sauce add a good tablespoon of English mustard and some double cream.Sprinkle over some more grated cheese THEN some parmesan and breadcrumbs and b Pepper on top before puttin back into a hot oven to finish. Yum Yum-- The red leicester gives a super reddish-streaky colour.

Answer 7

you need a cauliflower (cooked)
A basic Bechamel (white) sauce (look on BBC food website), add grated cheese to the sauce (mature is best) pour sauce over cauliflower. Voila!

P.S - I also like a touch of wholegrain mustard in my sauce, but that is according to your taste.

Answer 8

boil the cauliflower,drain, put on plate, warm up cheese whiz in the microwave & pour over cauliflower

Answer 9

two ingredients: Cauliflower and cheese, The clue is in the name!

Answer 10

yes snooks vil has it right , when you try his recipe you good add some spinach , it really taste´s nice