Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cauliflower cheese. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cauliflower Cheese is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Cauliflower Cheese is something that I have loved my entire life. They are nice and they look wonderful.

Tender cauliflower topped with a velvety smooth Cheese Sauce is a favorite side dish among kids and adults. This version, from Southern culinary legend Nathalie Dupree, is as easy to prepare as it gets. Steam the cauliflower in a steamer basket, then drain and top with cheese sauce and crunchy browned breadcrumbs. Arrange the cauliflower in an ovenproof baking dish.

To begin with this recipe, we have to prepare a few ingredients. You can have cauliflower cheese using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower Cheese:

1. Take 1 large or 2 small cauliflowers
2. Take for the cheese sauce
3. Prepare 800 ml x milk
4. Make ready 75 g x plain flour
5. Take 75 g x butter
6. Make ready 200 g x strong cheddar cheese
7. Take 50 g x parmesan cheese
8. Make ready 1 tsp dijon mustard x

Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Process cauliflower in batches in a food processor until finely ground. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Meanwhile, in another bowl, mix cheeses together.

Steps to make Cauliflower Cheese:

1. Remove the core and cut cauliflower into florets making sure the size is uniform, I prefer not to go smaller than a couple of inches, then blanche in rapidly boiling salted water until they are still a little firm, not fully cooked as they are going in the oven later.
2. In this video the cauliflower took around 5 minutes to boil, I removed from the water and arranged in a suitable sized oven dish. Do not refresh in ice water as they will be water-logged, let them steam dry, and arrange nicely so the florets are facing upwards. Then start the béchamel by melting the butter
3. When the butter has melted fully, add in the flour and stir over a low heat for a few minutes until it comes together to form a roux and the raw flour is cooked out a little. Time to add the milk in stages add a little at a time and each time move the roux around the pan to gather up the milk, then beat it to a velvety smooth consistency before adding the next splash of milk, this is my best method for avoiding lumps
4. Here you can see me moving the roux around then beating it smooth before adding more milk, the last image has all milk added and gently simmering still over a low heat before seasoning with pepper but not salt at this stage as we are adding salty cheese
5. Add about 2/3 of the cheddar and parmesan, reserving some for the topping, stir vigorously until it has all melted and the cheese sauce is silky smooth
6. Time to taste for seasoning now to your liking, then drown the cauliflower with as much sauce as you like, I had a little too much, if you do check out my previous recipe for Croque Monseuir to use it up. Then sprinkle over the remaining cheese
7. So into a hot oven 220c until it is bubbling and brown and you cannot resist it, get in there with a big serving spoon and see if how much you eat before anyone else gets in there.
8. I love bacon or ham with mine but also this goes so well with a roast dinner, these screen shots are taken from my youtube channel, feel free to check it out there.https://www.youtube.com/watch?bhi=WMzk58PI9JI&t=38s

When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Meanwhile, in another bowl, mix cheeses together. Remove sauce from heat and salt and pepper the sauce to taste. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Stir most of the grated cheese into the saucepan to melt.

So that’s going to wrap this up for this special food cauliflower cheese recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!