WHOLE CAULIFLOWER CHEESE [RECIPE]: Hey foodies! You asked for it, so here’s the …
WHOLE CAULIFLOWER CHEESE [RECIPE]:
Hey foodies! You asked for it, so here’s the recipe for my whole cauliflower cheese…I’ve used pretty much the same image for the post as I couldn’t wait to tuck in when I made it (I hope you don’t mind!) but I have added a couple step-by-step images so you can see the sauce consistency! Tag me if you make it ?
1 whole cauliflower, (trimmed & stalk removed if required)
1 tbsp olive oil
45g flour (any white flour will do)
350ml milk (semi-skimmed)
115g grated cheese of choice (100g in the sauce, 15g on top) – my go to combination for this is Shropshire Red, Extra Mature Tickler Cheddar & Parmigiano Reggiano
1 tbsp wholegrain mustard
1/2 tbsp mushroom ketchup + extra splashes (can substitute for Worcestershire sauce – but note that it is not vegetarian friendly)
Sea salt/black pepper (big pinch)
2 sliced & cooked leeks (lightly sautéed in a little butter & water until soft)
20g chopped roasted hazelnuts
1 – bring a pot of water to the boil & submerge the cauliflower, floret side down. Boil for 8 mins, so that it’s soft but still intact (adjust timings depending on the size of your cauli). Drain & leave in a pot of cold water until your sauce is ready.
2 – to make the sauce, start by making a roux. Add the butter, olive oil & flour into a saucepan, heat on low & stir with a fork (or small whisk) to combine. Cook out the flour for 1 min. You should have a smooth paste.
3 – little by little add the milk, continuing to stir with a fork (or small whisk) until you have a silky sauce. Turn off the heat & melt in most of the cheese. Season with wholegrain mustard, mushroom ketchup & sea salt/black pepper. Taste & adjust as needed.
4 – pop the oven on (gas mark 5/190C). Fully drain & dry your parboiled cauliflower. Take a round/oval oven dish & scatter the cooked leeks all over the bottom; nestle the cauliflower on top. Pour over the cheese sauce (use your judgement – you may not need it all) & sprinkle over the remaining cheese + hazelnuts. Add a few extra dashes of mushroom ketchup, then get it into the oven for about 25 mins until golden, bubbling & delicious. Serve with whatever you fancy…
Can’t wait to make this ???
?I can’t even!!??
That looks amazing ??
I’m saving this to make. It’s awesome
Looks delicious. Definitely going to be trying it. Thanks.
There she is!
That looks great. @khela88 – I’m sure you’d be loving this!
Love the idea of this ? It looks amazing ?
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Looks yummy ?
So good ?
Emy !! This is insanely good !! thanks for sharing ! ♥️
I will try this! Thanks for sharing!??
OMG… this looks insanely good! ???
Love this! Looks so yum ??
Will definitely give this one a go? looks amazing ?
This would be a dream meal for me but my husband hates cauliflower. Going to have to get rid of him for a night so I can make this!!