Cauliflower cheese

I make my cheese sauce with cornflower and milk (like custard) then add the cheese, all done in the microwave. I always drain the culiflower well then leave it to dry out a bit before mixing with the sauce and baking with breadcrumbs and grated chees on top. It always turns out well.

Witzend

I can’t say I’ve found that, Junoesque - I do most of my food shopping in Asda and the cauliflowers are almost always nice and fresh* and reasonably priced.
It may depend to some extent on where you live, though - we’re in outer SW London.
*when they are nice and fresh, I always include the outer green leaves (any that aren’t manky) - such a waste otherwise.

I always check mine but yes, they are usually firm, clean and fresh.
Perhaps we live nearer to cauliflower farms.

Tesco cauliflower £1.19
Waitrose " " £1.20
Ocado £1.20
Aldi £1.20
Lidl won't be much different.

Steam in electric steamer first.
I might make one on Sunday.

I can’t say I’ve found that, Junoesque - I do most of my food shopping in Asda and the cauliflowers are almost always nice and fresh* and reasonably priced.
It may depend to some extent on where you live, though - we’re in outer SW London.
*when they are nice and fresh, I always include the outer green leaves (any that aren’t manky) - such a waste otherwise.

i use frozen cauliflower and par cook in microwave and it is always perfect!

JaneJudge

lemsip

horrible dish. tried an m&s ready meal of this ,

the ready made ones are not a patch on home made

How true!

There is a programme on Channel 5 next week about Fresh v Frozen veg where they will probably say frozen is more nutritious than the limp varieties sold in some shops now. I haven’t used frozen cauliflower for the cheese recipe but I probably will with the price of cauliflowers so high.

I happened to be in a very nice farm shop the other day, and their fruit and veg looked lovely. They had beautiful cauliflowers, but when I looked at the price, I had to do a double-take - £4.50!

Lots of good tips from gransnetters as usual, I have nothing to add. My beef is the overall price and quality of veg we are expected to overlook. £1:19p for a yellow cauliflower no bigger than a jaffa with yellowing limp outer leaves, in our area.
Cauliflower Cheese has been a favourite of ours for years too. I fear for vegetarians due to the poor quality of fresh produce on offer these days it’s been this way for a while now. Is it any wonder they have to resort to the highly processed artificial ‘Plant Based’ products. I’m sick of housewives being treated with contempt via the poor over priced basic foodstuffs on our supermarket shelves. Who would have thought food banks would be the norm in 2024 ! Apologies rant over.

recklessgran

I steam the cauliflower for about 5 minutes and let it cool. I make a bog standard cheese sauce from scratch starting with a roux adding far too much Cathedral City extra mature cheese and a spoonful of Colemans dried mustard. Finally I crush a bag of cheese and onion crisps and sprinkle on top before baking in the oven. Never had a problem.

That's pretty much how I make mine too - I always add some mustard powder to any cheese sauce, and added crushed crisps over the top is lovely. I do that with my tuna pasta bake too, and sometimes with macaroni cheese.

JaneJudge

I think there is something going on with cheese. It seems to split much more easily and it isn't melting as well? I can't be the only one that has noticed this

I too have noticed this which is why I now mix breadcrumbs in with the cheese I put on top. It absorbs the oil. I have found Waitrose Davidstow mature cheddar seems to less oily than other cheddars. It has a long lead time so I buy a 2-3 packs when it’s on offer.

I like macdonalds, too.

We have cauliflower cheese quite often with baked potatoes. Always make cheese sauce with a roux base and plenty of mature cheddar and some English mustard. I really don’t think cauliflowers are any different at all. It’s important to drain well or the sauce will become watery. Once sauce put on top of cooked cauliflower I put it under the grill with more cheese mixed with breadcrumbs from the freezer. It really is a good example of cooking a fairly cheap meal from scratch. I wouldn’t eat a McDonalds in a million years.

Grandmafrench, I was 😱 at having to pay €4 for a cauliflower in France a few years ago. Admittedly quite a big one, but a lot more than I still pay at home. It was in the local Carrefour, too - not in an expensive shop.

BTW I now make my white sauce by the Saint Delia method - chuck it all in - butter, flour, milk, and apply the good old balloon whisk. Works perfectly. Grated cheese, S&P and English mustard are stirred in afterwards.

Urmstongran
I didn't comment but there is no way a cauliflower cheese would make 6 portions in my house either!
😂

The general consensus of the recipes I have consulted is that overcooked cauliflower releases more water with the result of a diluted sauce.

I always put cayenne pepper and English mustard and make sure cauliflower is not soggy I use English Cheddar cheese or Red Leicester as I do for my scones Enjoy

Macaroni and Cauli Cheese is lovely. I briefly cooked a whole cauliflower in florets the other day, but roasting the florets in the oven would be first choice (although it takes longer). I paid €5.40 for the cauliflower 😱- a bit steep !!! Wonder if it's due to the water shortages? A roux, then milk added slowly, then a large amount of grated Comté (if I don't have Cheddar) added to the thickened sauce, together with a dollop of French mustard and some black pepper. Will have already fried a sliced onion with some shredded bacon rashers; macaroni or penne cooked, drained and allowed to dry out. Then assemble : a layer of onion/bacon into a big dish, and layers of cauliflower and pasta added - using up all the ingredients. I always make the top layer of cauli, since I wouldn't want to risk crunchy pasta. The cheese sauce is then poured to cover the entire dish with a handful of grated cheese to finish. Oven baked for 45 minutes until golden and bubbling.

I steam the cauliflower for about 5 minutes and let it cool. I make a bog standard cheese sauce from scratch starting with a roux adding far too much Cathedral City extra mature cheese and a spoonful of Colemans dried mustard. Finally I crush a bag of cheese and onion crisps and sprinkle on top before baking in the oven. Never had a problem.

I've never heard of cauliflower cheese being made with bread sauce, but each to their own. For a quick white sauce I use Bisto white sauce granules. A tub lasts a long time and I think they are really excellent. I usually add a splash of double cream too. I love cauliflower cheese with chunky chips!

Urmstongran

ElaineI

Haven't noticed that problem. Just that cauliflowers are expensive these days. Usually make it do for 3 meals for the 2 of us.

Blimey you make me feel so greedy! What do you have? A floret each every meal time! 😉

🤣🤣🤣🤣🤣

ElaineI

Haven't noticed that problem. Just that cauliflowers are expensive these days. Usually make it do for 3 meals for the 2 of us.

Blimey you make me feel so greedy! What do you have? A floret each every meal time! 😉

kittylester

Was just going to say that I cheat. Sainsbury's frozen with grated nutmeg and extra cheese. And it's gf.

Me too😁

Stansgran

This is my favourite meal for Monday. The cauliflower was soggy and I like it to resist the knife slightly. The sauce was watery. I steam the cauliflower briefly and the cheddar was usual standard. White sauce I made with a panada and added plenty of cheese on top.
Are cauliflowers more watery these days or is cheese? What went wrong? Any ideas from fellow cooks?

What is the meaning of Panada sauce?
a thick sauce or paste made with breadcrumbs, milk, and seasonings, often served with roast wild fowl or meat

Why would you not make a simple bechamel,sauce?
Simply not draining your cauliflower well enough might have made it watery, but my money is also on the “sauce” .

Greenfinch

I have never thought of doing a cauliflower/ macaroni combo Witzend. A simple but brilliant idea that adds a bit of substance/variety to the meal. Thanks

You’re welcome. I made it once for two unexpected dinner guests when I happened to have enough of everything! It went down very well.