Festive Flavours: CREAMY CAULIFLOWER CHEESE

The simple, yet tasty Christmas side!

Another day, another issue! Welcome back to Unfiltered Flavours, here’s issue #21! Creamy cauliflower cheese.

Now I love cauliflower cheese when done right, but I would be lying if I said it’s something I enjoy or trust when ordering out. I feel like some of them are so watery yet flavourful, then some have the best consistency but taste of absolutely nothing!

So this recipe for me is how I like my cauliflower cheese. Super creamy, full of flavour but not over seasoned (there is such a thing). I find the best cauliflower cheese is made when you roast off the cauliflower first before baking. Cauliflower tends to hold a bit of moisture and you don’t want that to release whilst its baking.

With this always grate your own cheese and get all your ingredients measured out and ready. When making the sauce, you cant really take your eye off it.

Another thing that people do with cauliflower cheese is they don’t allow an adequate amount of time for the cauliflower cheese to cool down. The same way you shouldn’t cut into Mac & cheese or lasagna right away, it’s the exact same for cauliflower cheese. You want the sauce to cool down and thicken a little…set a little… because the luxurious mouth feel you get is unmatched

Decadent, creamy and velvety

Lastly, cheese selection. You want something that’s at least medium in flavour and then something that’s subtle but melts well. I like to use medium/sharp cheddar and Gruyère. A secret of mine, is boursin cream cheese. It adds a really velvety smooth texture whilst also providing an extra layer of flavour, so its really a win win. These are simply the cheeses that work for me and its a recipe that me, my family and friends always come back to!

This really is the secret! I use it my lasagna white sauce and gratin!

Method and ingredients

Cauliflower cheese

2 large heads of cauliflower

50g plain flour

60g unsalted butter

1 tsp fresh chopped thyme

600ml milk

100ml double cream

1 tsp nutmeg

1 tsp whole grain mustard

2 tsp English mustard

3/4 tsp smoked paprika

75g Boursin cream cheese

100g medium cheddar

70g Gruyère

1-2 tsp salt

+plus extra cheese for topping

Method:

1. Remove the leaves of your cauliflower, if they’re in good condition! Then tear them up, keep them chunky!

2. Then break your cauliflower into similar size chunks. You can slice them or use your hands, you want them to be the size of a nugget.

   

   Dont skip this step, make sure you roast off your cauliflower

3. Place onto a tray and drizzle your cauliflower with a tiny bit of oil and sprinkle with salt n pepper. Then place into a preheated 190°c oven for 15 to 20 mins.Whilst that’s baking make the cheese sauce.

4. Whisk your flour and butter together on medium heat for a few minutes, it should be light and golden. Then add in your thyme and stir for another 30 seconds to a minute.

   

   This is what your roux should look like. It shouldnt be much darker than this. Remember this is a white sauce

5. Now gradually add your whole milk, keep whisking to avoid any lumps. Then add in your double cream and continue to whisk for a few minutes or until it has really thickened.

6. At this point grate in your nutmeg, add your mustards, smoked paprika. Continue to stir until incorporated.

7. Now add in your Boursin cheese and reduce the heat to low. Once that’s melted in add your remaining cheese in two parts and it’s done. This should come together in 10 minutes.

   

8. Now place your cauliflower into a medium sized baking dish, cover with the cheese sauce and extra cheese. The amount of extra cheese you use will vary and depends on the size of your dish!

9. Drop your oven to 180°c, place back into oven for 20-25 minutes or until golden