Feeds:
Posts
Comments

Posts Tagged ‘Cauliflower cheese’

What a clever idea this cauliflower cheese pie is, and the filo pastry makes it straightforward too. This one is from the clever people at the Ottolenghi Test Kitchen. It takes shape perfectly in the oven and then oozes appropriately when you cut into it. A definite crowd-pleaser.

Wine Suggestion: A rich white was called for, and while we’d have normally gone for a Chardonnay by default we had something different in the glass: Quinta Soalheiro’s Primeiras Vinhas. An old-vine alvarinho partially made in old oak that was velvety, concentrated and powerful. Despite it being bone dry the fruit was sophisticated and effortless. We’d opened this the day before and had to admit it was even better on the second day so a good one for the cellar.

Curried cauliflower cheese pie – serves 4

  • 1 large cauliflower, trimmed and cut into bite-sized florets
  • 2 tsp mild-medium curry powder
  • 3 tbsp olive oil
  • 100g unsalted butter, 50g cut into cubes and 50g melted to brush the pastry with later
  • 75g plain flour
  • 675ml full-fat milk
  • 2 cloves of garlic, crushed
  • 1 ½ tbsp English mustard
  • 150g mature cheddar cheese, roughly grated
  • 6 sheets of filo pastry
  • 1 tbsp roughly chopped parsley
  • 1 ½ tsp lemon zest

Preheat the oven to 180C fan.

Line the bottom and sides of a 23cm springform cake tin with baking parchment.

Line a large baking tray with baking parchment and place the cauliflower florets onto it. Add the curry powder, 1 ½ tbsp of olive oil, ½ tsp of salt and plenty of black pepper. Toss with your hands to coat, then roast for 20 minutes, or until cooked through and lightly browned. Set the cauliflower aside.

Lower the oven temperature to 170C fan.

Meanwhile, make the béchamel sauce. Put the 50g of butter into a medium-sized saucepan and melt over a medium-high heat, then add the flour and stir to combine. Cook for a minute or two, then gradually add the milk stirring constantly and waiting for it all to be incorporated before adding any more. You can use a whisk to do this but we prefer a wooden spoon. When all the milk has been added, continue to cook the sauce for about 7 minutes or until slightly thickened. Keep stirring the whole time until it bubbles, then turn it down and keep giving it regular stirs. Remove from the heat and stir in the garlic, mustard, cheese and ¼ tsp of salt, keep stirring until the cheese has melted.

Get your filo pastry out of the pack and cover it with a damp tea towel to stop it drying out. Combine the melted butter with 1 ½ tbsp of oil. Take one sheet of filo at a time, brush the upper side with the butter mixture and drape into the cake tin, butter side up. Push it down gently to fit into the tin. Continue with the remaining sheets , brushing each with butter and laying in the tin, rotate the tin slightly each time so the pastry hangs over the sides at a different angle.

Spoon half the béchamel into the tin and top with the roasted cauliflower. Spoon over the rest of the sauce, then crimp the overhanging pastry to form a border, leaving the centre of the pie exposed. Brush the top of pastry with the butter mixture, then place onto a baking tray. Bake in the oven for 30 minutes.

Carefully release the outer circle of the baking tin and remove the paper to expose the sides, bake for another 20-25 minutes or until the sides are nicely browned. Leave to rest out of the oven for 15 minutes before serving.

Top with the parsley and the lemon zest and cut into big wedges to serve. Some salad is nice on the side.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

Read Full Post »

Well it’s a cauliflower cheese … but a supercharged one by Diana Henry which has crunch, texture, silkiness and salty nuggets of blue cheese. She suggests whizzing any leftovers with some chicken stock and milk to make a soup which we did the next day and it was amazing!

Cauliflower, bacon and cashel blue gratin – serves 4 as a side

  • 1 large cauliflower, in florets
  • 100g bacon lardons
  • 50g Cashel blue cheese, broken into small chunks
  • 2 tbsp coarse white breadcrumbs

FOR THE CHEESE SAUCE

  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 75g mature Cheddar cheese, grated
  • 3 tsp English mustard
  • a squeeze of lemon juice

Heat the oven to 200C/400F/Gas 6.

Steam the cauliflower until just tender.

To make the sauce, melt the butter in a heavy saucepan and add the flour. Stir over a low heat for a couple of minutes. Remove from the heat, then gradually add the milk, stirring continually until absorbed each time. Return to the heat and bring to the boil, stirring, until thickened. Reduce the heat and simmer for 4 minutes. Stir in the Cheddar and mustard and stir until melted. Add a squeeze of lemon and taste for seasoning – remember the bacon and blue cheese are salty.

Fry the bacon in a dry pan until crispy. Put the cauliflower into a gratin dish, season and sprinkle with the bacon. Pour on the sauce, then dot with the blue cheese and sprinkle with the breadcrumbs. Bake for 20 minutes, or until browned and bubbling.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

Read Full Post »

With a few days left before the New Year… when we, like many others are happy to change pace for a bit. For us that means lots of exercise, early nights and healthier food to eat. We don’t go on a diet but after all the excess of Christmas it’s just what we’re craving. All of this means that we have just a few days to get through all the delicious cheese in the fridge. Feel free to play around with the cheeses, we used Cooleeney from Tipperary, but Taleggio or Brie would work too.

Cooleeney & tarragon cauliflower cheese – serves 4 (easily doubled)

  • 50g butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 bay leaf
  • 150g cheddar, grated
  • 50g Parmesan or similar, finely grated
  • 75g Cooleeney (or Taleggio or Brie), sliced
  • 5g tarragon, leaves picked, half chopped, half left whole
  • 1 cauliflower, broken into florets

Heat the oven to 220C/200Cfan/gas 7.

Melt the butter in a heavy-based pan, then stir in the flour to make a paste. Cook for a few minutes, then gradually add the milk, stirring the whole time, until you have a smooth sauce. Season.

Add the bay leaf, cheddar, Parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously, for 6 to 8 minutes or until the cheeses have melted and the sauce thickened. Remove from the heat and leave to infuse.

Cook the cauliflower in a steamer for 8 to 10 minutes or until just tender. Put the cauliflower into a baking dish. Add the chopped tarragon to the sauce and pour over the cauliflower.

Dot with the remaining taleggio and bake for 20-25 minutes until golden.

(Original recipe from BBC Good Food)

Read Full Post »

Cauliflower Cheese

I don’t remember not knowing how to make this, and therefore presume that everyone else does too. Here’s the recipe in case you don’t have it in your head. Sorry about the imperial measurements but that’s how my Mum taught me.

Jules’ Cauliflower Cheese – serves 4-6

  • 1 head of cauliflower, cut into florets
  • 2 oz butter
  • 2 oz flour
  • 1 pint of full cream milk
  • 3 large handfuls of grated mature cheddar cheese

Steam the cauliflower until tender when pierced with a sharp knife. Start checking after 5 minutes and be careful not to overcook.

Meanwhile, melt the butter in a medium-sized saucepan. Add the flour and stir for a minute or two over a medium heat.

Start gradually adding the milk, just a splash at a time at first, and stir continuously. Add some more milk every time it has been absorbed. Careful not to rush this or the sauce can turn lumpy.

When all of the milk is in the sauce, it is important to continue to stir until the sauce has thickened and comes to the boil. Take the pan off the heat and stir in 2 large handfuls of grated cheese and some salt and freshly ground white pepper.

When the cauliflower is tender, drain it and return to the pan to steam dry, then tip into an ovenproof dish.

Pour the sauce over the cauliflower and top with the remaining cheddar cheese.

Put the dish under a hot grill for about 5 minutes or until bubbling and golden brown on the top.

 

 

 

 

Read Full Post »

Mustardy Cauliflower Cheese

We love cauliflower cheese and are rarely tempted to tamper with the traditional dish of steamed cauliflower smothered in cheesy béchamel sauce and well-browned under the grill. We suspected we might be safe however in the hands of Yotam Ottolenghi. This version is spicy and has loads of flavours going on. We thought it would be great with roast chicken or lamb or something off the barbecue.

Yotam helpfully suggests that you can make this up to the point of baking and keep in the fridge for up to a day.

Mustardy Cauliflower Chicken – serves 4

  • 1 large cauliflower, broken into roughly 4cm florets
  • 30g unsalted butter
  • 1 small onion, finely diced
  • 1½ tsp cumin seeds
  • 1 tsp medium curry powder
  • 1 tsp mustard powder
  • 2 green chillies, deseeded and finely chopped
  • ¾ tsp black mustard seeds
  • 200ml double cream
  • 120g mature Cheddar, coarsely grated
  • 15g fresh white breadcrumbs
  • 5g parsley, finely chopped

Preheat the oven to 180C fan.

Steam the cauliflower for about 5 minutes or until starting to soften. Remove and set aside to cool a bit.

Put the butter into a 24cm round casserole dish and put over a medium heat. Sauté the onion for about 8 minutes or until golden. Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute, then pour in the cream. Add 100g of the Cheddar and ½ tsp of salt, then simmer for 2-3 minutes to thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.

Mix the rest of the Cheddar with the breadcrumbs and parsley, then sprinkle over the cauliflower. Wipe the inside of the pan clean to stop the cream from burning and place in the oven. Bake for about 8 minutes or until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and grill to brown the top for 4 minutes. Remove from the heat and allow to cook for 5 minutes before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

Read Full Post »