aquarius1984
Well-known member
Panthera
Can you please specify what you mean to be Baked Cauliflower?
Do you mean Cauliflower florets pre cooked (boiled/steamed) and baked in a white roux sauce with topped with grated cheese?
what us brits call Cauliflower Cheese?
Or do you mean, and I have defo seen a recipe in which a whole head of cauliflower is baked with various spices rubbed into it?
I have not tried or made the latter however the former version is extremely tasty depending on who makes it.
Traditionally "Cauliflower Chesse" should only be in a plain white roux sauce of butter and flour cooked out until it is at the "blonde roux" stage, then milk is added gradually.
Flour and Butter amounts vary depending on how thick you want the end result to be. These amounts are for 1 pint of milk.
For a thick sauce I use around 2 oz of plain flour, 2 oz butter to 1pt milk
thinner reduce the butter and flour by about half an ounce
even thinner still use less butter and flour.
Cook the finished sauce out for 5 minutes at a simmer and correct the seasoning to taste.
Pour over semi cooked Cauliflower florets in a baking dish and top with grated mature cheese.
Cheddar is best if you can get it. Although I use a mix of cheddar and parmagiano regiano as the parmesan gratinates beatifully and gives a nice twist.
Also the untraditional way is to add some grated cheese to the white sauce and make Sauce Mornay. Then top with extra cheese.
Depending on my mood I will do either version although be sure to make enough to serve what you need. Cauliflower cheese does not make for tasty leftovers the next day!
The whole baked cauliflower does not excite me. One can only heave at the thought of Curry spices and overcooked cauliflower permeating the air!
Nick,
In a very cheffy mood. anyone want some recipe advice or new ideas for something just yell up!
Can you please specify what you mean to be Baked Cauliflower?
Do you mean Cauliflower florets pre cooked (boiled/steamed) and baked in a white roux sauce with topped with grated cheese?
what us brits call Cauliflower Cheese?
Or do you mean, and I have defo seen a recipe in which a whole head of cauliflower is baked with various spices rubbed into it?
I have not tried or made the latter however the former version is extremely tasty depending on who makes it.
Traditionally "Cauliflower Chesse" should only be in a plain white roux sauce of butter and flour cooked out until it is at the "blonde roux" stage, then milk is added gradually.
Flour and Butter amounts vary depending on how thick you want the end result to be. These amounts are for 1 pint of milk.
For a thick sauce I use around 2 oz of plain flour, 2 oz butter to 1pt milk
thinner reduce the butter and flour by about half an ounce
even thinner still use less butter and flour.
Cook the finished sauce out for 5 minutes at a simmer and correct the seasoning to taste.
Pour over semi cooked Cauliflower florets in a baking dish and top with grated mature cheese.
Cheddar is best if you can get it. Although I use a mix of cheddar and parmagiano regiano as the parmesan gratinates beatifully and gives a nice twist.
Also the untraditional way is to add some grated cheese to the white sauce and make Sauce Mornay. Then top with extra cheese.
Depending on my mood I will do either version although be sure to make enough to serve what you need. Cauliflower cheese does not make for tasty leftovers the next day!
The whole baked cauliflower does not excite me. One can only heave at the thought of Curry spices and overcooked cauliflower permeating the air!
Nick,
In a very cheffy mood. anyone want some recipe advice or new ideas for something just yell up!
