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Cauliflower cheese

(84 Posts)
kittylester Wed 31-Jul-24 13:58:16

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

Visgir1 Wed 31-Jul-24 13:56:04

Cheats way.. Frozen M&S handy!

Chocolatelovinggran Wed 31-Jul-24 13:54:28

Oh now you've made me want this..
Cauliflower on shopping list tomorrow ( I like mine baked btw)

Redhead56 Wed 31-Jul-24 13:46:09

I don't cook it for long make the sauce with mustard added. I top the cauli with the sauce add panko crumbs and parmesan cheese finish off in the oven.

NotSpaghetti Wed 31-Jul-24 13:23:48

I also bake mine - and use mustard.

But I spread my cauliflower out to cool before adding the sauce.
My dad used to rinse quickly in cold water.

NotSpaghetti Wed 31-Jul-24 13:21:16

I make my cauliflower cheese by starting with a thick white sauce made with flour and butter rather than a panada (bread) type.

Have you used a "too fresh" bread?
Or did you mean padano type cheese?
I haven't noticed anything odd with my cauliflower cheese recently.

Sorry. Not much use here!

Primrose53 Wed 31-Jul-24 13:20:31

I do same as Witzend but always put it in the oven.

In Norfolk we eat it with vinegar and black pepper and bread and butter. My favourite.

Witzend Wed 31-Jul-24 13:16:49

No idea I’m afraid.
We have this quite a lot - it’s a favourite of dh - often with jacket potatoes.
I simmer the cauliflower for exactly 3 minutes after it comes to the boil - can’t do with soggy cauliflower. Then drain and let it steam dry for a minute or two before adding the sauce, which I always make from scratch with lots of extra mature Cheddar, S&P and a good dollop of English mustard.

Stansgran Wed 31-Jul-24 13:09:26

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?