How much cheese is in your cauliflower cheese recipe?

mrbadexample

weezl74 wrote: »

cauliflower cheese, anyone?

That one's mine! :j

And as I've (finally ) got the hang of it, 175g of Mexicana or Red Leicester with Cracked Black Peppercorns does just nicely. Most in the sauce but some saved to sprinkle over the top before it goes under the grill.

It is quite a decadent recipe though, what with the bacon & everything, but will serve 4 hungry adults easily. It's still in my top two favourite recipes. :drool:

mrbadexample

Having just read the whole thread , I would guess that you could reasonably get away with 100g mature cheddar for a four-person cauli cheese, but I'd put virtually all of that in the sauce, I think. The extra on top isn't essential, although it is nice.

weezl74

mrbadexample wrote: »

Having just read the whole thread , I would guess that you could reasonably get away with 100g mature cheddar for a four-person cauli cheese, but I'd put virtually all of that in the sauce, I think. The extra on top isn't essential, although it is nice.

Thank you Mr B E

littleredheadedgirl'75

crispy fried onions are yum;grand for flavour,l used to buy them pre done but its pretty easy to make them batch :-)

longhotbath

Just seen this, and sorry to reply to an older thread, I dont put any extra cheese on top, as I like the cauliflower to brown a little, but do put half a teaspoon of nutmeg in the sauce.

natlie

Hi

I'd say the stronger the cheese the less you need to use so go for an extra mature and I like to add in a bit of dried parmesan as you can buy dried parmesan cheap and its got a good cheesey flavour

Nat

stiltwalker

Hi,

I use mustard powder rather than made up mustard and find this help to enhance the cheesiness so you need less cheese. Also works well if you are making cheese scones or cheese muffins to add a bit of mustard powder to make them more cheesey. Along with most of my spices I get mustard powder from an asian supermarket and last lot was only just over a pound for a 300g bag.

ALIBOBSY

Well I just tend to use any bits of cheese that are close to being past their best ie dried up or the end of a peice. Only after adding this and salt and pepper and mustard do I taste the sauce and add extra cheese if required.

But agree strong cheese means less can be used.

ali x

gravitytolls

I never skimp on cheese, as we all love cheesey sauce, and with added cheese, all veggies are consumed.

HHowever, the stronger the cheese, the less needed, a bit of mustard, some pepper, Maybe some chopped fried onion too, all adds lots of flavour.

Vaila

none ! i use a vegan cheese mix for myself. but when i make cauli or macaroni cheese for other i dont measure at all, it depends on how much cheese i have left