How do you make cauliflower cheese quick?

dandy-candy

1st throw away the manky packet cheese sauce and make one from scratch! Break cauli into florets, boil until a knife goes into them easily but they aren't falling apart. Drain well, put in a dish and pour cheese sauce over them, then bung into oven (180-200c) for 20/30 mins until starting to brown on top.

slummymummyof3

I'm sorry but I did chuckle when I read 'home made' and 'cheese sauce mix' together! Why don't you try making your cheese sauce? It will be far nicer than a packet one.

Penelope_Penguin

cindiedunkley wrote: »

Thanks for the quick response.

However, I ain't got no steamer. Would I be able to use a collander over a saucepan with a lid over the cauliflower? Or could I just boil the cauliflower but make sure it is drained really well

Just simmer it in a little water, then - no need to cover entirely, just a cm or 2 and it will steam, keeping in all the nutrients.

I agree with making cheese sauce from scratch, too but it would be wasteful to chuck the packet mix if you already have it in.

You can cheat slightly and make a white sauce with milk and cornflour (and leave making a sauce based on a roux until later ).

Penelope_Penguin

slummymummyof3 wrote: »

I'm sorry but I did chuckle when I read 'home made' and 'cheese sauce mix' together!

I see your point, but surely fresh cauli and a packet sauce is one step towards making totally from scratch - better by far than a ready made caulicheese, for the microwave :T

Baby steps, remember

Penelope_Penguin

There are more recipes and tips in this thread; I'll merge this later.

jammy_dodger

you could also cook the cauli in the microwave with a little water if you have one ,to save it becoming too soggy and falling apart if you choose to boil it , i find its a fine line between it becoming cooked and falling apart and remeber it'll cook at bit more in the cheese sauce too ....what ever way you choose to do it ...enjoy xx

Rikki

Penelope_Penguin wrote: »

There are more recipes and tips in this thread; I'll merge this later.

What about MrBE's Cauliflower Cheese thread?

paddy's_mum

I remove as much of the hard central core as I can - an apple corer makes it easy - then microwave for a few minutes to start the cooking/softening process.

Transfer to a casserole dish, pour over the sauce and bake covered for about 30 minutes and then uncovered until the cheese sauce looks browned and the cauli is cooked through, perhaps another 30 minutes or so.

I prefer this method because the cauli looks so much better brought to the table whole rather than broken up into a pale, dingy mess. I also find the cauli tastes less wishy-washy if it hasn't been boiled up to start with.

You may also find that a balloon whisk helps with making smooth sauces. Until I discovered how useful such a utensil can be, my sauces used to be prefaced with the question "one lump or two"!

Penelope_Penguin

Rikki wrote: »

What about MrBE's Cauliflower Cheese thread?

Oooooh, I'd forgotten that :T Want to add the link

Rikki

Penelope_Penguin wrote: »

Oooooh, I'd forgotten that :T Want to add the link

Mr Bad Example's ~ 'Cauliflower Cheese, anyone?'

Cooking with laughter.