Cookbook:Cauliflower Cheese
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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.[1]
This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton.
Ingredients[edit | edit source]
- 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[edit | edit source]
- Cut your cauliflower into small florets, and place them heads down into a bowl of salty water to dress them for an hour.
- 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.
- Preheat your oven to 200°C (180°C fan/390°F/gas 6).
- 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.
- Place your dish into the oven for about 20 minutes, or until golden brown.
- Serve immediately.
References[edit | edit source]
- ↑ Beeton, I. (1907). Mrs Beeton's Book of Household Management