Cauliflower cheese.

I love cauliflower cheese and, because I'm gf, I buy Sainsbury's 3 cheese pasta sauce when it's on offer. I add mustard powder, lots of black pepper and nutmeg.

I'd love to know any other recipes that are gd and no faff!

I have noticed the price fluctuating a bit too Tricia. We love cauliflower cheese and sometimes have just that with nice bread. I find if I steam the cauliflower it is better - what cheese do you use? The Savoyard mix I can buy is lovely but very expensive as meant for fondue. I normally use Gruyère or Comté - but I cheat and buy the ready grated.

Meant to say that if it's just dh and I then I freeze half.

No shortage here in west of Scotland and prices are stable. However, most of the cauliflowers are very small. I hope we aren't heading for a shortage of these too or it may put the kybosh on my low carbing!

I use cornflour kittylester as the thickener.
No butter unless I am trying to impress guests; there is plenty of fat in the cheese anyway, a tad of mustard powder, salt, pepper and a pinch of nutmeg. I use very strong Cheddar.
Grated cheese mixed with breadcrumbs (gf if needed) sprinkled on top makes the topping a bit more crunchy.

Lovely in a jacket potato too - you can't get crusty gf bread.

I love cauliflower cheese. Comfort food.

I don't often make cauliflower cheese in case of yet another addiction to a "dangerous" food.
I use best quality ingredients I can find. Cook the Cauli in florets, briefly. Melt butter in pan, make excellent white sauce with plain flour and full cream milk (ok, I use skimmed but full cream delicious) add lots of best quality cheese. None of that fat reduced stuff - add some powder mustard or if you prefer, as I do, dijon. Pour sauce over cauli, add even more shocking full fat cheese, pop dish under grill.

In my youth, I'd fry bacon to go with the cauli cheese. My concession to being good with this dish, is I leave out the bacon.

That is the best way to make it Iam64 but I try to be good and use no butter and semi-skimmed milk because I love it and probably eat it too often.
Best quality cheese though!

It's lovely with gammon too

Sometimes we have 'just' the cauli cheese for tea and then if it was very large cauli and I have some left I use it as a side veg the following day.
I often use Dijon mustard in pork dishes but have never tried it in the cheese sauce - will give that a go next time.

When I put the cauliflower cheese under the grill, I sprinkle sesame seeds over it. I love sesame seeds!

My husband always laughed that I considered cauliflower cheese a main meal as a kid. I LOVE it and although more as a side dish now I adore it with thick strong cheddar cheese sauce

Add a teaspoon of horseradish to the sauce, it gives a bit of a kick.

I make my cheese sauce by mixing cheese into half fat creme fraiche while gently heating. Can be thinned with milk if necessary. I add pepper and mustard to taste too.

My mouth is watering!

I made it today, like Lam64, but finished it off in a hot oven for about 15 mins.
It was delicious
We had it with plain boiled pink potatoes and baked salmon - the veg was quite sweet. And there's enough left for tomorrow.

We have been getting some lovely cauliflowers here. I just make a classic roux and add a very strong cheddar, a little English mustard and lots of black pepper.

Usually bung in a pinch of dried chilliest to give it a kick. Half and half cauli and broccoli too. This is giving me the urge to make one!

I always use a red cheddar as it gives a lovely rich colour.

There was no shortage of any veg in Asda this morning, and the caulis were enormous!

Pittcity I love the sound of your recipe and will definitely try your way next time. Nothing to do with it sounding easy, of course ?

I LOVE cauliflower cheese for lunch with green beans and a fresh tomato. I do it the seriously lazy way but it's soooo delicious. Plain boiled cauli, bisto white sauce (not the parsley, that's not so nice) made with the cauli water and lots of grated cheese on top. Best of all is a mix of strong white cheddar, crumbly Cheshire and a little Red Leicester for colour. A grinding of black pepper on top and oven bake until the cheese bubbles. Oh my, how can I wait until tomorrow lunchtime!

I cook the cauli floretsvin the milk that I am going to use in the cheese sauce. I also try to keep some of the green outer leaves, barely blanched to put in withnthe florets and the cheesecauce. A teaspoon of French mustard and a good strong West Country Cheddar in the sauce mmmmm!

I do a cauliflower cheese gougère. Very substantial but oh so good.

I use a pot of Boursin, stir it through my cooked caulie and put mix of grated cheese and breadcrumbs on...........lush

Wow! Will definitely be a variation on a theme for days (weeks even) to come. Thank you ladies! You're ('we' sometimes but not in the culinary field for me) such an innovative bunch. By the way, I'm trying to ease down on the food consumption so this DOESN'T really help. So.......thanks???????