Traditional English Cheddar Cauliflower Cheese
When I was growing up, we NEVER called this dish a Gratin - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein This dish has become very fashionable again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well
When I was growing up, we NEVER called this dish a Gratin - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein This dish has become very fashionable again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well
- Carbohydrate 21.5715644255724 g
- Cholesterol 86.17199153944 mg
- Fat 29.3680347915871 g
- Fiber 5.69742500215769 g
- Protein 20.016836510019 g
- Saturated Fat 18.3979110456345 g
- Serving Size 1 1 -6 serving(s) (318g)
- Sodium 4018.57183722078 mg
- Sugar 15.8741394234147 g
- Trans Fat 1.81780116539441 g
- Calories 419 calories
Step-by-step
- If oven baking, pre-heat oven to 225C or 450degreesF.
- Trim the cauliflower & break into small florets.
- Boil in salted water for 10-15 minutes or until just tender.
- Drain in a colander and then place in a buttered ovenproof baking dish.
- Add the milk, flour and butter to a saucepan.
- Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer for a further 2 minutes.
- Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
- Cook for further minute stirring well.
- Pour the sauce over the cauliflower.
- Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
- Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
- Serve immediately.
Traditional English Cheddar Cauliflower Cheese: A Comfort Food Classic
This isn't just a recipe; it's a trip down memory lane. Cauliflower cheese, as simple as it sounds, holds a special place in my heart. Growing up, it wasn't a side dish; it was the main event, a testament to my mother's resourcefulness and culinary skill. In a time when meat was a luxury, cheese became the star, transforming a humble vegetable into a hearty, satisfying meal. The creamy, cheesy sauce, the tender cauliflower florets – it was a comforting embrace on a cold evening. And the best part? The memories.
Now, years later, cauliflower cheese has gained a new level of sophistication. You see it on menus as "Cauliflower Gratin" or "Cauliflower Noisette," all fancy names for the same delicious dish. But for me, it will always be simply "Cauliflower Cheese," a comforting classic that evokes a sense of nostalgia and family. I've adapted my mother's recipe slightly over the years, perfecting the balance of flavors and textures. The key, I've discovered, lies in using high-quality ingredients. A sharp, mature cheddar is essential for that rich, savory taste; Colman's English mustard adds a subtle tang; and a pinch of nutmeg provides just the right amount of warmth. These small details make all the difference.
The beauty of this dish lies in its versatility. Serve it as a main course with crusty bread, a simple salad, and perhaps some steamed greens for a complete and balanced meal. Or, if you prefer, it makes a fantastic accompaniment to roast chicken or grilled fish. Its rich, cheesy flavor complements many dishes, yet it’s satisfying enough to stand on its own. And the best thing about this recipe? Leftovers are a dream! Simply freeze it in portions, thaw and microwave, or gently reheat it in a bain-marie. The flavor only gets better with time.
Beyond its deliciousness, this recipe represents something more: a connection to my past, a reminder of simpler times, and a celebration of resourceful cooking. It's a dish that brings people together, sparking conversation and sharing memories around the table. It is more than just a culinary creation; it's an experience. It is comfort, tradition, and love all wrapped into one creamy, cheesy bite.
Tips for Success:
- Choose your cheese wisely: A good quality mature cheddar is key to this recipe. The sharper the cheese, the richer the flavor.
- Don't skimp on the mustard: A ½ teaspoon of Colman's English mustard adds a lovely tang that balances the richness of the cheese.
- Freshly grated cheese is best: Pre-grated cheese often contains cellulose, which can affect the texture of the sauce.
- Don't overcook the cauliflower: It should be tender-crisp, not mushy.
- Make it your own: Experiment with different herbs and spices to personalize this classic recipe. A sprinkle of paprika or a dash of Worcestershire sauce could add another layer of flavor.
This isn't just a recipe; it's a story, a legacy, and a taste of home. Try it, and let me know what memories it brings to your table.
