Main course Cauliflower Cheese. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with.
It is one of my favorites.
This time, I will make it a little bit tasty.
Cauliflower cheese with a fantastic crunchy parmesan topping.
You can cook Main course Cauliflower Cheese using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Main course Cauliflower Cheese
- You need 1 of good-sized cauliflower.
- You need 60 g of butter.
- Prepare 40 g of plain flour.
- You need 500 ml of milk.
- It's 150 g of cheddar cheese (or other variety according to preference).
- It's of Salt.
- You need of Ground black pepper.
- Prepare 1/2 tsp of English mustard powder or 1 tsp ready-mixed mustard.
- Prepare 80-100 g of bacon, cut in small pieces. I use unsmoked bacon but use smoked if that’s your taste.
- It's 2 of onions, thinly sliced.
- Prepare 3-4 cloves of garlic, chopped.
- It's 1 of leek, reasonably thinly sliced.
- You need 100 g of chestnut or other mushrooms, in chunks.
- It's 10 of cherry tomatoes, halved.
The bacon and mushrooms make it hearty enough to work as a main. Remove from heat, drain and spread across a lasagne or similar oven-proof dish. It is normally made with a nice mature strong cheddar cheese, which gives it that extra bite. The béchamel sauce gets transformed into a kind of Mornay sauce by adding the cheese.
Main course Cauliflower Cheese instructions
- Pre-heat oven to Gas Mark 5 or electric equivalent. 160C on a Circotherm oven, probably 180C otherwise..
- Break up the cauliflower into large florets (use the stalks and outer leaves if you like but cut them up small so that everything is cooked evenly) and boil in salted water for around 10 minutes, until cooked but still firm. Remove from heat, drain and spread across a lasagne or similar oven-proof dish..
- Heat 10g of the butter and gently fry the bacon pieces for 3 minutes, stirring occasionally. Add the onions and fry them for another 2 minutes. Then add the garlic and leeks and fry for a further 2 minutes, stirring frequently. Finally, add the mushrooms and fry for another minute, stirring gently but continuously. Set aside..
- In a separate pan, gently melt the butter and then progressively add the flour, stirring continuously to make a smooth paste..
- Add the milk, a very little at a time and stirring continuously. When all is thoroughly mixed, add 100g of cheese and stir until well-mixed..
- Add the fried ingredients, stir to mix well. If the sauce is too thick to be be of a pouring but not thin consistency, add a little more milk..
- Pour over the cauliflower to cover evenly. Spread the remaining 50g of cheese and place the halved tomatoes on top..
- Bake in the pre-heated oven for 30 minutes until golden-brown and bubbly. Serve piping hot.
Dip into our cauliflower cheese recipes to suit every. Cauliflower steaks on the whole don't need more than a basic salt and pepper seasoning before they go into the oven to roast. Valerie Bertinelli keeps things simple here with a buttery mixture. The Best Cauliflower Main Dish Vegetarian Recipes on Yummly Roasted Vegan Thanksgiving Feast Platter, Jerk Cauli Steaks W/ Honey Smashed Sweet Potatoes, Cheesy Gluten-free Cauliflower Crust Pizzas This seriously scrumptious cauliflower cheese recipe is so easy to make and a great way for kids to get their vegetables.
