Top cauliflower cheese tips
- Browning a roux deepens the flavour of the resulting sauce, and gives it a toasty note.
- It may seem like a lot of cream, but it’s crucial for a truly indulgent result.
- Roasting the cauliflower first will help reduce the moisture in it, so there’s less chance of it leaking water into the sauce as it bakes. It also concentrates the flavour and adds a charred note that will up the intensity.
How do I make a roux?
A butter and flour base works to thicken the cheese sauce. Starch granules in the flour will swell and leach molecules that mesh and then thicken the béchamel.
Browning a roux deepens the flavour of the resulting sauce, and gives it a toasty note.
How do I make a smooth béchamel sauce?
The secret to a perfectly smooth béchamel sauce is to add the milk slowly, and whisk vigorously in between each addition. This means the roux can fully absorb into the milk. Take your time!
It’s really important to simmer the béchamel once all the milk and cream is incorporated – otherwise you will taste uncooked flour in the finished sauce. Plus, you need to get the sauce to the right thickness. It has to be a little thicker than you’d think, as the cauliflower will let some of its liquid out into the sauce.
How do I remove lumps from cauliflower cheese?
If the sauce does seem a little lumpy even after all that, there are several ways to fix it. Whisk vigorously or, if that doesn’t work, give it a whizz with a hand blender. It will smash the flour clumps into tiny pieces, which will then blend into the sauce.
- cauliflower 1 large (about 1kg), broken into large florets
- olive oil 1 tbsp
- butter 75g
- plain flour 4 tbsp
- whole milk 400ml
- double cream 400ml
- mature cheddar 150g, grated
- nutmeg a good grating
- Kcals 692
- Fat 59.9g
- Saturates 36.2g
- Carbs 21.4g
- Sugars 8.8g
- Fibre 3.6g
- Protein 15.1g
- Salt 0.8g