Delia Smith Cauliflower Cheese Recipes

THE BEST CAULIFLOWER GRATIN YOU WILL EVER TASTE

Steps:

• First, wash your cauliflower and cut it into florets. Don't make them too big because they might be left too crunchy inside, but don't cut them too small either because you'll end up with mash. I sometimes like leaving
• Prepare your sauce: I made a simple Bechamel sauce by melting the butter in a pot, slowly adding the flour and mixing with a whisk until you have kind of a dough
• Add your milk gradually, while continuing whisking so no lumps are formed- You have to whisk pretty fast in the beginning because your mixture will thicken rapidly, as you add the milk.
• Season with salt and pepper and set aside
• Put some water into a pot ( the bottom should be one finger covered) and add your cauliflower
• Lightly season with some salt and pepper and cover with a lid.
• Preheat your oven at 190F
• Turn on the fire and let the cauliflower steam for 2-5 minutes. How fast it's done will depend on how full your pot is and how high your stove is. You don't want your cauliflower to get completely soft, because you will bake it later as well.
• Take the cauliflower out of your steaming pot. You shouldn't have any water left, but if you do, strain the cauliflower from it.
• Use an oven-safe dish(preferably glass so you don't have to use parchment) to put all your cauliflower
• Pour your sauce on top, evenly, sprinkle your breadcrumbs. I use these and the grated cheese
• Bake for 10 minutes in the preheated oven then turn your oven to Broil setting and leave for another 5 until you have a nice brown color on top. You can skip the broiling, but you won't get the same color and texture on top, so for me, this is key to a tasty dish.
• Take out, let it cool and enjoy! :)

TWO CHEESE CAULIFLOWER

Steps:

• Preheat the grill to its highest setting.
• Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
• Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
• This should take about 12 minutes.
• After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
• Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
• Whisk well until it has thickened very slightly, then add the cheeses.
• Heat this gently for about a minute, whisking, until the cheeses have melted.
• Season the sauce to taste and pour over the cauliflower.
• Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
• Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.

CAULIFLOWER CHEESE

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.

QUICK CAULIFLOWER CHEESE

Steps:

• In a small bowl, mix the cheese with the breadcrumbs and parsley, and set aside. Put the cauliflower florets in a large saucepan, cover with water and a splash of milk (this stops the cauliflower smelling) and bring to the boil. Cook for 2-3 mins until tender, then drain.
• In a separate saucepan, pour in the milk, add the onion and some seasoning, bring to the boil, then take off the heat. In a small saucepan, make a roux by melting the butter slowly, then adding the flour, stirring to make a paste. While still over a low heat, add the boiled milk, discarding the onion. Using a whisk, beat the milk together with the roux and bring to the boil. Cook for 2 mins until the sauce is lovely and thick - make sure the heat is not too high, otherwise it will catch on the bottom and burn.
• Heat oven to 200C/180C fan/gas 6. Transfer the cooked cauliflower to a casserole dish, pour over the sauce and top with the cheese and breadcrumb mix. Bake in the oven for 20 mins until golden and bubbling.