Cauliflower Cheese (Choufleur au Gratin)
Photo: AnemoneProjectors - Peter O'Connor (talk; Flickr), CC BY-SA 2.0
Cauliflower cheese is a baked side of tender florets under a parmesan-enriched white sauce, finished with a crisp breadcrumb top. The recipe draws on Isabella Beeton's Book of Household Management, so it has a long pedigree in British kitchens. Soaking the florets in salted water for an hour before cooking is the old-fashioned step that sets it apart. It suits a roast dinner, where the sauce catches the gravy.
Instructions
Cut the cauliflower into small florets. Set them head down in a bowl of salted water and leave them for an hour.
Drain the florets and add them to a saucepan of salted boiling water. Cook uncovered, testing often with a knife. They are ready when the knife slides in smoothly but the cauliflower still has some firmness.
Heat the oven to 200°C (180°C fan/390°F/gas 6) while the cauliflower cooks.
Drain the cooked florets and lay them in a baking dish of your choice. Stir two thirds of the parmesan into the white sauce, then pour it over the cauliflower.
Scatter the breadcrumbs and the remaining parmesan over the top. Bake for about 20 minutes, until the surface is golden brown, and serve straight away.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
