This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
Cauliflower cheese is a classic side dish in Great Britain: creamy, cheesy sauce over cauliflower, baked in the oven until the edges get crunchy and bubbly. It’s like a healthier and more flavorful version of macaroni and cheese. Alternatively, try this with broccoli or cooked winter squash—everyone will love it. Great as a side dish for a big meal like Thanksgiving too.
- 1 head cauliflower cut into bite-sized florets
- 2 tsp salt
- 1 Tbsp butter
- 3 cloves garlic finely chopped
- 1/2 tsp chile flakes
- 1 bay leaf
- 1 Tbsp all purpose flour
- 1 1/2 cups milk
- 6 oz cheddar grated
- Salt and pepper to taste
- 1 Tbsp dijon mustard
- 4 scallions finely chopped
- 1 lemon zested
- 1 tsp smoked paprika
- 1/2 tsp thyme
- Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then leave it for 4 minutes.
- Meanwhile, butter a baking dish large enough to comfortably accommodate all the cauliflower. I usually use a pie dish. Drain the water from the cauliflower and pour it into the baking dish.
- To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic, chile flakes, and bay leaf, then cook for about 1 minute. Add the flour and stir quickly. The flour-butter mixture is called a roux. You want the roux to get just a little brown; this will probably take another minute. Slowly add the milk to the pot, stirring all the while to incorporate the roux. Bring the sauce to a boil, stirring every now and then to make sure the sauce doesn’t get scorched on the bottom. Once it comes to a boil, turn off the heat and stir in the cheese. Drop in any additions at this point. Taste the sauce and add salt and pepper as needed. You should have a creamy, smooth, savory sauce.
- Pour the sauce over the cauliflower. Place the dish in the oven for 40 minutes, or until the top is brown and bubbly. You can also add some breadcrumbs to the top of the dish before baking if you like extra crunch.
- Enjoy with a green salad. I also like mine with salsa.
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Habrá una traducción española de mi libro de cocina Bueno y Barato que sale este verano así que ten cuidado con él en este sitio!
This sounds delicious i need to try this
I’m preparing nutritious, delicious meals each Wednesday for my granddaughter-in-law who has developed gestational diabetes and has [sadly] discovered many food allergies. She loves this cauliflower cheese & once said she liked it second only to dessert!. I love your website, your cookbook and tell as many people as I can about your work. Thank you. Kate Butler, Kansas City, MO
This is so lovely to hear Kate! All the best to your granddaughter-in-law, I hope her pregnancy is going well other than the GD!
I love cauliflower and was very excited to try this. I’ve made it twice now and really like the flavor. Unfortunately, both times, there was a huge amount of liquid at the bottom of my dish at the end of baking it, nearly an inch deep. It leaves the cauliflower very soggy and gives it an unpleasant texture. I tried to let the cauliflower drain for a long time, especially this second time around. I’m not sure where I’m going wrong, does anyone have any ideas? I very much want this recipe to work!
I’m sure I’m missing it, but… the oven is preheated to what temperature?
Check the PDF- it’s 400 degrees F. I make this all the time, and I love it. If you can find a grated cheese mix in a pouch in the supermarket for Mac n Cheese, that blend is great! I would go easy on the quantity of milk, depending on how much cauliflower you have, to avoid soupiness.
I love this cookbook- thank you Leanne for providing this!