Cookbook:Cauliflower Cheese

Cauliflower Cheese
Category	Side dish recipes
Servings	1
Time	Prep: 20 minutes Cook: 30–40 minutes
Difficulty

Cookbook | Ingredients | Recipes | Side dishes | British cuisine

Cauliflower cheese or cauliflower gratin (French: Choufleur au Gratin) is a filling and cheesy dish, great as a side to a roast dinner or any other dish.

This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton.

Ingredients

• 1 large cauliflower head
• 300 ml (10 oz / 1 ¼ cups) white sauce
• 100 g (3.5 oz) parmesan
• 30 g (1.1 oz) unsalted butter
• 1 tbsp breadcrumbs
• 1 tbsp salt
• 1 tbsp pepper

Procedure

1. Cut your cauliflower into small florets, and place them heads down into a bowl of salty water to dress them for an hour.
2. Drain florets, and add them to a saucepan of salted boiling water. Cook, uncovered, regularly checking the feel of the cauliflower with a knife to see when they are ready. Your knife should go smoothly, but with some firmness to the cauliflower still.
3. Preheat your oven to 200°C (180°C fan/390°F/gas 6).
4. Once the cauliflower has cooked, drain the florets and lay them in a dish of your choice. Combine the white sauce with ⅔ of the parmesan cheese, and pour over the cauliflower. Sprinkle over the breadcrumbs and remaining cheese.
5. Place your dish into the oven for about 20 minutes, or until golden brown.
6. Serve immediately.