Cauliflower/Macaroni Cheese

Cauliflower/Macaroni Cheese - MS Word document for downloading

Cauliflowers were on “special offer” today - very fresh and good quality, so I bought two - one for a very tasty soup which will go into the freezer (recipe shortly!) and another for supper tonight. We haven’t had Cauliflower Cheese for a long time. I like the variations possible with this dish, not only with the different cheeses you can use, but also by adding chopped fried crispy bacon, mushroom and onion to the sauce, (as shown in the photograph) or a well-drained can of salmon. A mixture of cauliflower and broccoli florets makes a colourful and even more attractive dish.

You can use the same sauce recipe with macaroni. Depending on the size of the appetite, allow between 50-100g (2-4oz) of macaroni per person. Cook according to the instructions on the packet.

Not into sauce making? I’ll give you an alternative recipe, based on crème fraiche which you could use with the cauliflower, macaroni or mixed vegetables - preparation time then would be 5 minutes.

Serves 4.

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Preparation time: 10 minutes
Cooking time: 20 minutes.

Ingredients and Shopping List.

• 1 cauliflower, trimmed (about 675g/1lb 8oz)
• 40g (1½ oz) butter
• 40g (1½ oz) flour
• 450ml (16floz) milk
• 115g (4oz) strong cheddar, grated
• generous pinch of nutmeg/ paprika/chilli powder
• 1 tablespoon freshly grated parmesan (or extra cheddar)
• salt and pepper
• 4 bay leaves (to disguise the smell of the cauliflower cooking)

To serve:

• 1 tomato
• crusty bread.

Method.

1. Cut the cauliflower into florets.
2. Add the bay leaves to the water in the pan.
3. Cook the cauliflower in the boiling water for 6-8 minutes - it should be firm.
4. Drain well and place in a 1.4lt (2½ pint) oven-proof dish and keep warm.

To make the sauce:

1. Meanwhile, melt the butter in a pan over medium heat.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Remove from the heat and gradually stir in the milk, until you have a smooth consistency.
4. Return to low heat and continue to stir while the sauce comes to the boil and thickens.
5. Remove from the heat.
6. Stir in the cheddar and the nutmeg/paprika/chilli powder and season to taste. Do not re-boil.
7. Pre-heat the grill.
8. Pour the hot sauce over the cauliflower, top with the extra cheese.
9. Place under the grill to brown.

Serve immediately.

Alternatively, make the sauce in the microwave. This is usually much quicker. As power levels vary so much, check your manual for details. It will need a good whisk or stir every minute to prevent lumps. It takes about 6 minutes on 900W High.

Cheese Sauce using Crème Fraiche.

• 500ml carton crème fraiche
• 250g (9oz) strongly flavoured cheese
• 2 tablespoons English or Dijon mustard (according to taste)
• 5 tablespoons chopped parsley.
• Black pepper

Method.

1. Put the crème fraiche into a pan and heat gently, until just bubbling.
2. Stir in 175g (6oz) of the cheese, the mustard and the parsley.
3. Season well with black pepper to taste.
4. Pour the sauce on top of the cooked and well-drained veg/pasta.
5. Sprinkle with the remaining cheese.
6. Place under the re-heated grill until brown and bubbling.

Serve immediately.