How much cheese is in your cauliflower cheese recipe?

paddy's_mum

Can't help with the actual cheese query but what a wonderful word -

'frugalise' :T

I'm adding that to my vocabulary.

ubamother

if you called it 'cauliflower dressed in a gentle mustard sauce with a hint of cheese' you'd get good money for it in a restaurant

Alison_Funnell

Definitely take the time to toast the flour for a little bit before adding other ingredients ( about 30 seconds or so) add salt and pepper and mustard to flour first then the milk and oil. Is there any way any garlic can be added? even 1/2 a clove?

I think tbh season the sauce as well as possible ( within healthy eating perameters) make the sauce a good thick texture (nothing worse than skilly sp? sauces) and put ALL the chease on the top. Making sure you use a BIG pan to have the cauli in a single layer. Then cook till cheese is bubbling and golden. Max taste, min cheese.

I would say 75g is doable but not really in a pouring sauce.

OrkneyStar

I don't tend to weigh it, simply using enough to make the sauce cheesey enough...I tend to make cauli cheese from one whole medium sized cauli, and to make enough sauce to cover it I use about a medium hand-ful. I always use galloway cheddar and find it works well. It is possible to use parmesan- you need less to get the flavour, but then it will taste more, well, parmesany lol! The other thing I always do is put loads of breadcrumbs on top (from whoopsied bread of course ), and just a little cheese, for a nice crisp topping. Cauli cheese can be eked out with some par-cooked cubed potato or broccoli (if you happen to come across any of these in the whoopsie section)- frozen broccoli might work too. Peas in it, or some cheap crispy bacon/ham also make it yum. I realise this might add to the cost, just suggesting variations which might make it a bit different if you can come across cheap/whoopsied bits!
hth.

zarazara

Hi weezl, I tend to put mustard powder in the white sauce,or a bit of tarragon. then as little cheese as possible,I buy a very strong cheddar then just grate a bit on top before serving,it can be browned under the grill.

Lily-Lu

I don't measure anything when making a cheese sauce. I tend to just use a knob of butter, sprinkle in flour, roughly a small spoon of mustard, and enough milk to produce the desired amount of sauce. Then cheese gets added until I'm happy with the taste.

But, I will be making this for tea tonight, so if you could tell me how much liquid you'll be using, I'll get the measuring jug out and let you know how much mature cheddar I would add to it for my personal taste.

dazzle21

We use approx 100g if I am making, or 120g if OH is making it, he puts a bit of cheese at the bottom of the dish as he thinks it adds a better flavour..

anguk

Another one here who doesn't measure, I just add until it tastes right maybe about a handful of grated mature cheddar? I also add about a 1/4 of a teaspoon of granulated onion and find that gives it more flavour. I put granulated onion or celery salt into just about every savoury dish I make.

weezl74

ok, so we have 100g for 4 portions and 75g for 4 portions from that older thread... Any other amounts from your cauli cheese recipe?

Thanks to all who've contributed

Lily-Lu

Just eaten ours. Bit odd all this measuring lark, but I eventually got there. This was made for 2 people. And I used 8fl oz of milk and 1 1/2oz of mature chedar. That was just enough cheese to give a cheesy flavour, but not overpowering.
I then sprinkled another oz on top of the meal, but think we could have just about got away without it