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Traditional English Cheddar Cauliflower Cheese - Gratin
RECIPE BY: French Tart
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.
Posted on: Mar 11, 2007
Ingredients
Directions
1
*If oven baking, pre-heat oven to 225C or 450°F.2
Trim the cauliflower & break into small florets.3
Boil in salted water for 10-15 minutes or until just tender.4
Drain in a colander and then place in a buttered ovenproof baking dish.5
Add the milk, flour and butter to a saucepan.6
Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.7
Allow to simmer for a further 2 minutes.8
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.9
Cook for further minute stirring well.10
Pour the sauce over the cauliflower.11
Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.12
Place under a hot grill until golden brown, OR, bake in a pre-heated oven 2225C/459F for about 15 to 25 minutes until golden brown and bubbling.13
Serve immediately.
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Featured Reviews for This Recipe
From: Chef #485996
On Mar 23, 2008
made this today as part of our easter lunch with roast lamb and i have to say it was absolutely delicious, i added some broccoli as i didnt have very much cauliflower and it was still lovely, my children ate it all up which is rather rare. thanks for posting i will make again often
From: Luvs 2 Cook
On Feb 29, 2008
thanks French Tart for an alternative to steamed cauliflower. This was very easy to pull together and very cheesy. DH and DS both had two helping. I completely forgot the dry mustard and as for the cheese I only had a cheddar colby blend on hand. Even though it was YUMMY. I will try again with the correct ingredients.
From: ~Leslie~
On Jun 5, 2007
Oh my, this is one outstanding side dish! Creamy and dare I say decadent? Can cauliflower be decadent? Yes, it can, because this dish is! We loved this and will make this many many more times in my home! Made for ZWT 3!
From: Chef #541955
On Jan 25, 2008
Utterly delish-reminded me of my mum's cauliflower cheese, and home [Blighty] thank you. The only thing I added was to crush a handful of walnuts up and sprinkle them on top with the breadcrumbs, which was what my Mum used to do.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (365g) Recipe makes 4 servings |
||
| Calories 432 | ||
| Calories from Fat 282 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 19.7g | 98% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 512mg | 21% | |
| Potassium 812mg | 23% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 5.4g | ||
| Protein 21.0g | 42% | |
| Vitamin A 990mcg | 19% | |
| Vitamin B6 0.5mg | 27% | |
| Vitamin B12 0.7mcg | 12% | |
| Vitamin C 98mg | 164% | |
| Vitamin E 0mcg | 1% | |
| Calcium 535mg | 53% | |
| Iron 1mg | 9% | |
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