Next week is bonfire night and we will be having toad in the hole, cheesy mash, and cauliflower cheese (I’m giving your recipe a try). You do realise that you are embarking on an adventure that will ultimately lead to “Broccoli and Stilton soup”, Is there anything you could add in lieu of mustard for those who, say, despise all things “mustard?”. you are right! Thank you for sharing! Added back the cauliflower, spread it around and under and through, more cheese on top then baked it. Pour some hot beef fat from the roasting tin containing the beef (vital) into the tins and place in the oven then take out when this fat is sizzling and pour in the batter. I just love this dish; it’s my favorite way to eat cauliflower. First published October 23, 2014 on |, Spicy Squash Salad with Lentils and Goat Cheese, Silky Decadent Old-School Chocolate Mousse,, Marta @ What should I eat for breakfast today, Nicola Miller Editor of Mumsnet Suffolk & Norfolk,,,,,,, Great combo of ingredients. Deb! Easy and delicious. The first time I made this, had to go excavate some chives from our snowy yard, but that was easy. A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. We also add a grind of nutmeg- this is VERY important. Your thoughts on it from all these months ago were playing through my mind through the process. I landed back in California last nights after 3 lovely weeks home in England. I’m so glad you had a good culinary experience in the UK. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese. This post had me laughing out loud. It’s a great favourite in our family, although I have to confess we call it Cauliflower Gratin. Definitely will make it again. [I didn’t say breakfast. The only difference was I used Gruyere cheese. Thanks for keeping us all constantly inspired! all the leftover parts. Emma — Oh my goodness, what is bonfire night? Just got a new skillet and been looking for something new to break it in with. It gave it that perfect KD orange colour and a little extra sweetness. Made this tonight for dinner and LOVED it. Deb your readers are so with it. Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) More of a coffee cake than regular cake. If so, how far ahead of time? This was amazing! This sounds so flipping amazing! Mind you, everything is better smothered in cheese sauce. I think the measurements are off in this recipe, 1 oz of butter is 2 tablespoons (not 4). For a supper dish I add carrots and a few small potatoes. Scatter remaining chives on top and finish with a few grinds of pepper. I made this last night and my husband, who hates cauliflower, absolutely loved it! Many cooks are now recommending roasting the veg rather than boiling or steaming before baking with the cheese sauce. Consider it on the to-do list. The only thing better than cauliflower cheese is cauliflower and broccoli cheese!! I am so glad you put this up this week. I made this on this chilly night when we needed something warm, cheesy, and comforting, but not a *total* belly bomb. It looks SO freaking good. Hi, I’m sorry if this was already asked, but can this be made ahead of time up to the point of baking? This has been a staple in our house for many years—we can’t do dairy so sub canned coconut milk and a few tablespoons of nutritional yeast with great success. both are delish. Last night I baked it after prepping it the day before. What am I doing wrong? So heavenly. I only had goat cheese and green onion, so I subbed those for the gruyere and chives. A rich sauce paired with cauliflower make it a balanced comfort food dish. Good cauliflower cheese is excellent, but a lot of Brits (myself included) are slightly ambivalent about it because it’s a staple of school dinners… served barely warm, congealed and with very little flavor… I’m glad to see it’s getting a rehabiliation! It was great with our venison steaks. Made for dinner this evening. Added a slurp of sherry, don’t think that hurt a thing. Had this since I was a kid in the UK. My mother has a recipe for something we call cauliflower cheese pie, which I think is very similar to this, only you bake it in a crust made of grated potato. Another Brit here. Needless to say that I was dreaming about it until I finally got home. But wondering whether you considered sauteeing or roasting the cauliflower first, instead of boiling. My Mum never made a sauce from a roux but did an all-in one. I make a very similar frittata with very thinly sliced cabbage all the time, applying the exact same technique. I had to giggle when I read the ingredients – one that would punch it up – glove of garlic. I made this as a side for Easter dinner with baked ham. Instead of steaming the cauliflower and draining in a towel, I just roasted the cauliflower for about 10 minutes while I made the cheese sauce on the stovetop. If you’re watching your calories, you might find, as other commenters have, that you like more cauliflower than recommended, to reduce the cheddar sauce impact on it. I found it needed only 25 minutes in the oven this way, maybe because the cauliflower was already hot? Pure heaven! The best of both worlds in my opinion. Oy the timing! I actually wound up completely missing your response in the holiday frenzy of 2016, adding 1/2 beer and thinking “wow, this is pretty intense, should scale back next time” and just started thinking about doing it again when I found your reply. Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack. Also good with sun dried tomatoes through the sauce. Thoroughly enjoyed your beautiful cookbook as well – the pictures are a treat! I loved it as a child, I don’t know why I haven’t done this before! I was out of ideas for a frittata this week and thought “I wonder what is on Smitten Kitchen” and this was right there on the home page. It still turned out great. Note: You can watch an Instagram Story demo of this recipe here. May have to give in to make this delicious sounding meal. Thank you so much! Brilliant! Smitten Kitchen’s recipe is fairly classic, with a few clever upgrades. So incredibly delicious and made me crave my mother’s welsh rarebit! Both kids (10 and 11), husband, and mom declared it a “do over!” (in a good way!). I’m thinking (guessing) that this could be made ahead of time and then popped in the oven to bake before dinner? Gosh, our humble cauliflower cheese causing such ecstasy! Love this! Yup! Might decide to roast it next time, although honestly, as much as I love a good cheese-sauced anything, for me this was just okay. @ESullins, if you read this – I made it and ended up with a watery cauliflower too and I cooked for about 35 minutes because I wanted it browned. Also, it’s unbeatable topped with rosemary. Andysat — WHAT? You stirred it in off the heat? I forgot to say that I had a similar experience as Rasa. Or do you rinse the cauliflower with cold water before baking? Parcooked the cauliflower in my dutch oven. would it hold up the same? I was going to approach it this way, then rationalized that either way, I’d need two dishes (a pot and a baking dish) so I might as well go with the faster method. Thank you for bringing it to the American people Deb! In fact, it’s pretty much the only way we eat cauliflower (although I did have it as a soup once, and that was quite delicious). It was gross and greasy and un-delicious. Even if I keep the temperature super low, like 325. I make it without the slivered prunes, and everyone loves it, including our granddaughter (who was 6 months old when she had it first). thanks for the recipe, will try it soon. how far in advance can you make this dish ahead of time? Thanks! Next time I think I’ll try roasting the cauliflower, pressing it a bit, or using a wider, shallower 2 qt baking dish. I have to say that, having been in the UK for a few years now, the bad reputation british cuisine has is so undeserved! My English mum made this every Thursday with crispy roast potatoes and back bacon. Made this with 20 minute roasted cauliflower, and a bit more of it than you called for as we like it less saucy. Just cut an onion into quarters, and then put the jug of milk with the onion into the microwave to heat through before using the milk for the sauce. Freshly ground black pepper or ground cayenne The first time I made this it can absolutely perfect. Amazing! Their flavor is superb and the only problem is that you may eat all the cheese before you start cooking with it. Protect your waistline, eat healthy, and conform to keto diet guidelines. If I remember correctly, you boil the cauliflower with the macaroni. There is a similar recipe on Americas test kitchen. Stir in the shredded cheese and half the chives. Can this be made with a gluten free flour (rice perhaps)? I am from the UK and grew up on all the dishes you mentioned in your post. I’m a low-carber who has found it to be a godsend. I am putting it on the menu right away. I’m so glad it was a hit. I have a son who is a cheddar “snob” and he loves this one! Wondering if you think it’s better to risk that, or to just bake it in a greased deep casserole (rather than cooking on the stove and broiling?) Try McCadam or Hellovagood Cheddars (Spelling?) I added both dry mustard and dijon for a little extra kick and added some breadcrumbs for the topping. It’s an autumn-winter standard here in Australia too. It’s bubbling away in the oven and I think everyone is going to love it. We appreciated as well that cooking the brussels sprouts quickly like this was much less stinky than some preparations of brussels sprouts. See if you can find the 7 year Quebec Cheddar. I totally agree with one commenter: England doesn’t deserve the bad rap it gets for food. Wild, I know. There’s a restaurant here in Austin (Contigo) that serves this, but with capers and a balsamic reduction and it’s amazing. My whole family devoured it quickly and we decided that next time I’ll make a double batch. This is one of my childhood favourites – delicious! I also wanted to mention, I used organic 1% milk with a splash of heavy cream for the milk component of the recipe. My husband bought way to many Brussels sprouts recently. Since I have a hard time getting cauli into my kid (and he liked this, grainy watery cheese and all!) Well-loved by both the large and small humans in my house. That means you can definitely have it more often. No matter, the sprouts/bacon/shallot combo was amazing! This dish is definitely a keeper. (Nothing makes me feel happier than realizing breakfast is waiting in the fridge for me after a night of waking up with the baby!). 1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios. I’m bookmarking this for possible addition to my Thanksgiving menu. Hell, I’ll probably make it again tonight. I will be looking for that recipe next. Speaking of the American Heart Association, I’m always thrilled to remember that cauliflower isn’t considered a starchy vegetable, because it certainly tastes like one, and can take the place of one (for me). ** with creamy horseradish sauce and perfectly roasted potatoes and straight-from-the-oven Yorkshire pudding and then a rhubarb custard dessert and is it any wonder I kicked and screamed the whole way back to the U.S.? :). Also, I use Julia’s instructions for the bechamel, and usually add flavor/save calories by using 50/50 milk and cauliflower cooking water instead of all milk. If you’d like, run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve. (I also think the butter/flour ratio isn’t the typical for roux — it’s usually 1 part butter for 1 parts flour, no? (You do whatever you have to do). Thanks! My whole family (including my Brazilian husband, for whom both cauliflower and cheese sauce were totally alien) absolutely love this with crispy-skinned baked potatoes. smitten kitchen baked brie with balsamic red onions Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to dip into Murray’s and treat us to something crumbly or aged or rich an… She’s now planning to make it as part of a vegetarian thanks giving celebration. I made the bacon in a skillet, then used the renderings to cook the leeks. I also eat very high-quality animal protein and I aim for at least four ounces of animal protein about three times per day. oh my gosh this was so good! These days, I’ve started making the cheese sauce with brown butter and it is EXTRA delicious! Thanks for the response Deb! A head of cauliflower with a cheese sauce made from American cheese, milk and hot sauce. The quantity of Mornay sauce was the same Julia Child gave in her original recipe in Mastering the Art of French Cooking; “au gratin with cheese.” I think that half the mornay sauce would be sufficient in today’s kitchen. I want to make a cauliflower gratin for Thanksgiving, and given that you have never lead me astray before and that this dish sounds absolutely amazing, I would like to make this one. Sarah — I do not, but I frequently use this calorie counting tool for recipes. My kids LOVE it. We are awaiting the great Hungering that will reverse this course. And, I’m with you on the cauliflower pizza crust; which, in the end, is neither cauliflower or pizza crust in any identifiable form. Thank! I finally just made this! Sorry about the long comment — I just feel like I need to crack this “white sauce puzzle.” (Yes, I am an engineer, how did you guess? Sort of less than the sum of its parts to me? I don’t really love cauliflower if I’m honest, but I’m telling you, cauliflower cheese is the way to go. Next time I’m going to try Kate’s (#220) suggestion of skipping the par-cooking step… you’d think that 30-35 min in the oven would be enough to cook the cauliflower, right? Have you come across that cauliflower-alfredo sauce that’s been all over some parts of the internet? Cauliflower and cheese sauce, yes please! And throwing in a bit of ham just makes it all the more delicious. Made tonight with side of roasted potatoes and salad. I used to always use the sharpest cheddar I could get my hands on to punch up whatever cheese sauce recipe I was using. I don’t mind if my cauliflower is mushy, happens sometimes, think it depends on the season. i used half whipping cream and half 2% milk, making sure it thickened up well before adding a combo of kerrygold irish cheddar and a chunk of fontina i had in the fridge from the squash & onion galette awhile back. I see that you are specific about drying the cauliflower in this recipe, this could be another factor to consider. Usually, however, I use Tillamook Vintage White Extra Sharp Cheddar from our local Fred Meyer, but I see it’s available on Amazon too. Do you think you could do a cheddar-beer variation? Oh man, we had great luck with growing cauliflower this year and I was SO TIRED of looking up new recipes and only finding the vegetable as a substitute for some verboten ingredient. Wih this recipe you once again confirm your status as my favorite person on the internet. My Mum would make it but she would also crumble up Cheese and Onion flavour crisps (chips here) on the top for some crunch. I think next time I’ll double the cauliflower…or see if I can reduce the amount of cheese sauce. I made this for dinner tonight, but I’m going to leave an obnoxious review of the recipe where I change a million things, but I *think* I preserved the essence of the recipe. Also, for any vegans reading this, make a bechamel sauce with chickpea flour, nutritional yeast, and soy milk and it works just as well as cheese in this kind of recipe! i have made this for years but a slightly different recipe, going to see if this improves the dish. 2.5 Years Ago: Bacon, Egg and Leek Risotto Please enlighten us ignorant brits who’ve never heard of one (seriously hoping I’m not the only person in the whole country who has never heard of one; this has happened before). Maybe a hearty salad (your kale salad from the book comes to mind)? Deb, have you heard of rumbledethumps? Thanks! So much cheese! It’s delicious, but more time-consuming this way. I discovered it in London and buy some whenever I’m there (not often enough!). LOVED the food there, but I’m also happy to return to old favorites and familiar cooking ingredients. What would you suggest serving this with to make it a vegetarian dinner? I steamed my cauliflower instead of par boiling it, to lessen the watery-ness mentioned by other people’s comments. I’ve been making this for more than 50 years. I can’t tell you how nice it is for me to hear you speak so highly of British cooking. You’ll start by sifting together flour, baking powder, baking soda, and salt. I have frozen the leftovers and it reheats like a dream. I’ve never thought to make it at home, so thanks for the recipe, I will be making this soon; my husband loves it. 1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish. And by the way, the Brits call it Macaroni Cheese (no “and” or “with” ;) ) @Adam just leave out the mustard, not too important. It was also delicious, so I’m sure I’ll be making Bunkies and Wunkies for years to come! I had delicious scones, cottage loaf, Cadberry’s Chocolate (types they do not have/are difficult to find like in the USA like Flake), digestive biscuits, Irish Stew and some of the best fish in the world in the form of fish and chips with malt vinegar. Thanks for share. This year — as we try, against what sometimes feels like stacked odds, to find cheer and festivity wherever we can concoct it — the singular devotion to December decadence seems even stronger. I’ll have to make this for my Mom the next time she’s in town! My version of cauli cheese someone’s includes coarse brown bread crumbs on top along with grated cheese before it goes in the oven. All kids in the UK know the rhyme: ‘Remember, remember the 5th of November: gunpowder, treason and plot’. Required fields are marked *. I would love to make this for Thanksgiving. @Kate–thanks for the heads up on not having to pre-cook the cauliflower. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. My eventual husband always said he decided to propose after I made him meatloaf, cheesy cauliflower and banana cream pie for the first dinner I cooked for him about two months after we met. :) Thanks, This is so good! A low-carb recipe that sounds wonderful and that I cannot wait to make! This will be out of the oven in about five minutes. Thank you for sharing this awesome recipe! This is SO not the cauliflower cheese I grew up with… which is such a good thing! Always looking for good veggies dishes to add. It had all the flavor I was looking for but without that tangy, sharp bite that I always thought one had to tolerate in order to get the cheese flavor into a creamy base. but now that I adore cauliflower, I think this recipe sounds amazing! My son said it was the best thing I’d made in a long time. Adam — You can absolutely skip it. Thank you so much for sharing so many incredible dishes. Right?! I have a giant head of cauliflower sitting on my counter to make soup tonight in rainy NYC. Hmmm… maybe if I used cheddar instead. Oct 6, 2015 - We have a delicious and healthy selection of low carb recipes for breakfast, lunch and dinner, as well as some tasty guilt-free snacks. I never thought to make it again until now. Thanks. And it actually came right out of the pan to slice up for easy reheating! Use cornstarch for thickening. But then I’m a Brit and a purist. Articles about recipes/low carb on Kitchn, a food community for home cooking, from recipes to cooking lessons to product reviews and advice. I taught my niece to make a bechamel sauce via this recipe last night. Thanks. Endless variation, depending on what you have (ham, bacon, sausage, different cheeses even (blue vein makes a nice change)) Enjoy! Most vote for cornstarch as a replacement. Social Distancing Week 3, Day 1: made a riff on this to spoon over baked potatoes for dinner. It looked great on the way into the oven, but came out watery and I think the sauce split! No more cauli and velveeta for me! Thanks so much for sharing it. He said that Emmentaler would also work. Deb, if you ever do Scottish recipes, and want a Cock-a-leekie soup recipe, have a look at Martha Stewart Living’s version. Grazie mille! After reading your version and comments, I’m adding mustard and maybe a bit of Tabasco to my sauce next time, and roasting the cauliflower instead of boiling. Thanks! Thought I’d invented it (although I put a bit of freshly ground nutmeg in my cheese sauce). 5 years ago: Date Breakfast Squares, Parsley Pecorino Biscuits and Potato Kugel Didn’t have brussels so subbed cabbage; used duck bacon. I might reduce the milk in future. Added some Field Roast sausage and it was perfect. But definitely not healthy. I was going to make this in my cast iron skillet but am worried it isn’t seasoned well enough / that the eggs will stick. But, have no doubt we enjoyed it and ate every bit, even our super-picky-I-don’t-like-melted-cheese 11 year old (who also conveniently forgets that there’s melted cheese pizza when he’s busy scarfing it down). Unfortunately, Google searches only turned up cauliflower mac and “cheese” recipes sans dairy which, like, no. I used broccoli instead of cauliflower and parcooked it in the oven for ~12 mins. Jun 19, 2016 - Find Cash Advance, Debt Consolidation and more at I’m from Sheffield UK and have made this dish regularly for the past 40 odd years. Made this the other day, with 1/2 block of cream cheese and fresh grated swiss, also added dried onion flakes, rest the same, delicious hot or cold, hot with egg fried or poached on top for breakfast even, oh my, thanks for sharing the recipe, it has so many possibilities…. Save my name, email, and website in this browser for the next time I comment. It turns out that browned cauliflower really doesn’t have textural resemblance to meat and I felt very weird eating it rolled up in a soft tortilla. Yum, I need to make this again soon :). Thanks for the great recipe! Courtney — It sounds like the cheese split. i managed fine eating this with a fork, but although it wasn’t runny at all, i did wish it would set up a little more. Combined with Kingdom Sharp Cheddar and pork chops on the side… this ended up being a miraculously delicious meal. At the end of the conversation, she said, “What was that called again?”. I doubled the recipe, as we had a crowd. Made this tonight with a salad dressed in a bright vinaigrette. i baked it in this dish my mother gave me, which i only right this minute realized is a pie dish, lol! And I can also attest that roasting the cauliflower first results in roasted cheesy goodness. Under some challenging conditions: home renovation, and chilling NYC temperatures, I gave this recipe a shot last night using our crockpot and charcoal barbecue. Either way, it sounds freaking delicious! I tossed some caramelized leeks into the cauliflower just before pouring on the cheese sauce. I didn’t have dry mustard, so I used 2 Tbsp of strong Dijon. Apr 19, 2013 - At Sunday’s final bread class, I was a little slow-moving after Saturday night’s festivities and the cause of last week’s cupcake extravaganza. Two years ago: Roasted Pear and Chocolate Chunk Scones I thought it would be watery and unpleasant, instead it made the mac and cheese feel lighter and more balanced. I love eatting it but rarely buy it. I parboiled my cauli, and drained it for a long time (until dry). Thanks for sharing! Wow – never made it before – but recipe and 321 comments must mean something – will be cooking tomorrow – thanks, Hi! I tried this yesterday and to be honest turned out to be superb, my daughter liked it very much she generally don’t eat cauliflower but as it was cheesy she ate it. This is a response to Scully. Perfect dinner! Cauliflower is kind of expensive here right now. Thanks for bringing one of my favorite dishes to light for others to enjoy :). The end results were delicious and the leftovers reheated for lunch wonderfully. But also, glorious. Sorry for the second post! Would do it many times! If you were to leave out the bacon to make a veg version, what would you substitute in, or just more sprouts? From my native Scottish food, I think you’d like Aberdeen butteries, potato scones, Empire biscuits made with shortbread, cock-a-leekie soup and cranachan. I love this. I love cheesy cauliflower – we always have it with roast. And I second questions about making it ahead of time. It’s like having garlic bread with your cauliflower cheese! Just made… and ate, this recipe tonight. (Also, I’m rushing to the store on my lunch to grab all of these ingredients. Besides Mac & cheese . This is SO GOOD. turned out great! I parboiled for six minutes, baked for over 30 minutes, and my cauliflower was mushy. Very random. I’m not vegan, but it’s damn delicious! She loved it too! I served with with pork chops and roasted Brussels sprouts. Sprinkling paprika over melted cheese is a tasty final touch ! Can’t wait to make it. This is a major hit for us. Plus, everything is better with gruyere and added some nutmeg because I seem to be incapable of eating gruyere without it. The heat of the pan, and hot Brussels and bacon nearly completely cooked the eggs in 2 minutes on the stove top. I have just rediscovered cauli cheese after many years and I’d forgotten how good it is. Meanwhile, in a medium saucepan, melt butter over medium-high heat. You might not necessarily hear the ‘the’ when we say it, as English is a pretty lazy language! It gets rid of the potential water retention problem and gives it a slightly nutty taste (found that out after making it for about 40 years!). Plus, it leaves you the calories to add a glass of wine and chive biscuits on the side, which is wonderful. ), and this is what was served for dinner. A hat tip to Kate, who reminded me earlier this week that this site is way overdue for cauliflower cheese, and immediately solving my what-to-make-for-dinner crisis du jour. I made this just tonight and added a chopped up onion to the butter because, well, why not? THANK YOU AS ALWAYS! My mom made something closely related in the 70s: a short-cut gratin using a mayo and dried mustard sauce topped with cheddar and baked. Do you think this would work in a crock pot? :]]. One of my part-time jobs is cooking for a family, and I always look at your blog first for inspiration. One year ago: Spinach and Egg Pizzettes Great for gluten intolerant. I’d rather have it than macaroni & cheese any day of the week. Made as directed but substituted dried thyme for the chives. It comes out looking like a golden crown! 4 tablespoons (55 grams or 2 ounces) unsalted butter The faster 800: Low-carb sausage ‘lasagne’ By Dr Claire Bailey & Justine Pattison Published: 19:03 EST, 9 January 2021 | Updated: 19:03 EST, 9 January 2021 Thank you! Another awesome thing? Cheese sauce would make almost anything taste good, but this cheese sauce is great! this was so simple and DELICIOUS. First published December 10, 2020 on |, Endive Salad with Toasted Breadcrumbs and Walnuts, Cauliflower-Feta Fritters with Pomegranate, 2 small- medium shallots, halved and thinly sliced, 3/4 pound brussels sprouts, halved and sliced 1/4 -nch thick. Last year I made ina gartens cauliflower gratin for the holidays and it was delish. Do you have the nutrition facts for this recipe? Do you think ground sausage could be used as a substitution for bacon? Three years ago: Pear, Cranberry and Gingersnap Crumble It, with a glass of wine, will be dinner for two. Much less sweet and could be made healthier if you're good at fooling with baking recipes. I was glad to see the Barbara Pym reference in the comments. the sweetness of the brussel sprouts is a delight and i want to make this all the time now!! We receive a strong-tasting cauliflower variety from our CSA and I think this recipe is a keeper. Wonder what you think would be best? 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S cooking, for the perfect cozy Friday night dinner a no-no cold!... So topped it with all that water cheese freak, but as a content (. Top it off with heavy cream and half the sauce just before pouring the!