Best 8 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! :)

CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 180 degrees C
• Steam the cauliflower for about 10 minutes, until slightly soft but not soggy
• Meanwhile, place the milk in a heavy bottomed saucepan
• Add the flour and butter
• Slowly bring to the boil stirring continuously with a balloon whisk
• Simmer gently for a few minutes
• Stir in 3/4 of the cheese and allow to melt
• Stir in the mustard
• Once the cauliflower is cooked, turn into a casserole or baking dish
• Pour the cheese sauce over the top and stir to cover all the cauliflower with sauce
• Sprinkle over the remaining cheese
• Bake in the oven for about 30 minutes, until the top is golden brown
• Serve with your favourite green vegetable

CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 200°C, gas mark 6. Cook the cauliflower in boiling salted water until just tender - 5-6 minutes but no more. (Don't underdo it either - crunchy, al dente cauliflower is not right for this dish.) Drain thoroughly. Grease the sides and edges of an ovenproof dish that is large enough to take the cauliflower in a closely-packed single layer, then tip the cauliflower in. To make the sauce, melt the butter in a medium-sized pan. Spoon in the flour and stir for about 1 minute, without allowing it to brown. Remove from the heat and gradually beat in the milk, a few spoonfuls at a time at first, then increasing the flow as the sauce thins. Return to the heat and simmer gently for about 10 minutes, or until the sauce is thickened and creamy. Stir frequently to prevent the sauce from catching on the base of the pan. Remove from the heat and stir in three-quarters of the Cheddar with the crème fraîche or cream, and the mustard. Season with nutmeg, a little salt and lots of pepper. Taste and adjust the seasoning, making sure that it is fairly punchy. Pour the sauce over the cauliflower. Mix together the breadcrumbs and the remaining Cheddar, then sprinkle evenly over the cauliflower and sauce. Bake for 25-30 minutes, or until browned and bubbling. Serve immediately.

CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
• To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside.
• Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden brown and bubbling.

CAULIFLOWER WITH TWO CHEESES AND CREME FRAICHE

Steps:

• First of all place the cauliflower 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, add some freshly grated nutmeg and salt, then cover and steam the cauliflower till tender - about 12 minutes. You can also watch how to do this in our Cookery School Video. 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 (75 ml) of the steaming water into a saucepan, add the crème fraîche and simmer, whisking well, until it has thickened very slightly, then add the cheeses. Heat this gently for about 1 minute, whisking, until the cheeses have melted, then season the sauce to taste. Now pour the sauce over the cauliflower and scatter the spring onions and remaining Parmesan over, then sprinkle with the cayenne. Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.

CAULIFLOWER SOUP

Steps:

• First separate the florets of the cauliflower from the hard stalk (this can be kept and grated for a salad). Now you need to separate the florets themselves into very tiny pieces. Then in a medium saucepan bring the stock and bay leaf to simmering point, throw in the little pieces of cauliflower and simmer for about 6 minutes, or until they are just cooked but still have some 'bite'. Lift them out with a draining spoon and keep them on one side. Pour in the milk now and add the potatoes, then simmer gently without a lid until the potatoes are soft - about 10 minutes. Next run the soup through a sieve, or liquidise it, and return it to the saucepan. Now return the cauliflower to the saucepan and reheat gently, adding a squeeze of lemon juice, some seasoning, and a scraping of nutmeg. Then stir in the cream just before serving.

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:

• Par boil the cauliflower in boiling salted water for about 6-7 minutes. Drain and put in greased, oven proof serving dish. In a saucepan melt the butter and add the flour. Stir together to make a paste and let it cook for 1-2 minutes. Add the milk a little at a time stirring constantly making sure that it is all combined together until it is to your preferred consistency. Add the cheese and stir in until melted and unctuous. Remove from the heat. Cut the bacon into ½ strips and dry fry until crispy. Throw the bacon into the cheese sauce and stir in together with the pepper. Pour the sauce over the cauliflower and bake in a preheated oven at 180 deg C for about ½ an hour or until bubbling and golden on top.