What a great suggestion. Topped it with some old white bread that I made into bread crumbs and it was so good. I also much prefer cauliflower-pea samoas to potato-pea. A crock pot would probably work, but it wouldn’t get color on it. It’s been great with parm or goat cheese depending on what we had. Deb– I’m sold!! I made this two nights ago, and both my husband I thought it had way too much cheese sauce. With mashed potato, it made for a pleasant meat free dinner. One tip – You actually don’t need to pre-cook the cauliflower – it will steam under the sauce in the time it takes to get all nice and brown and bubbly. I have been salivating and dreaming about this recipe since you posted it. After all I can’t just eat cheese and cauliflower.. You stirred it in off the heat? Thank you! I will definitely make it again. Deb – Bonfire night is the 5th November every year when we celebrate the foiling of the Gun Powder plot to blow up the House of Lords. (Hoping Santa will bring me one). Sounds a bit posher but it’s still cauliflower cheese! She’s also rejected latkes and as-good-as-homemade jelly and chocolate-doughnuts from Breads Bakery, jam shortbread, and her once-favorite Caesar salad. I think it’s gotten even better over the years, if possible. Still good! I ran short on 2% milk so topped it off with heavy cream. See if you can find the 7 year Quebec Cheddar. But also, glorious. I prepped it all the way to putting it in the baking dish, and then my daughter will bake it herself at dinnertime tonight. Smitten Kitchen’s recipe is fairly classic, with a few clever upgrades. Had this since I was a kid in the UK. DO TRY to make too much cauliflower cheese. Delicious, satisfying, and so comforting. Adam — You can absolutely skip it. Can I just plop some dijon in and call it even? Just made this tonight and … wow! How did you read my mind? Great combo! This is such a fab idea. Unfortunately, Google searches only turned up cauliflower mac and “cheese” recipes sans dairy which, like, no. Last Thanksgiving with lots of the family avoiding carbs, I did a cauliflower cheese with a pureed cauliflower sauce. Thank you for reminding me. and they are all drooling over it! Any Barbara Pym fans here? Required fields are marked *. Thank you Deb! My oven is broken at the moment–don’t get me started. Definitely will make it again. It’s a surprisingly good combo. I had to giggle when I read the ingredients – one that would punch it up – glove of garlic. I’ve been waiting for a recipe in American measurements, so I’ll be making this soon! (add fruit optional) 4 . I added one more tsp of mustard and added some kielbasa. Everybody loves cheese, no matter where they’re from. I finally just made this! Scatter remaining chives on top and finish with a few grinds of pepper. If you have smoked paprika, it adds the smokiness from the bacon. The ultra-low-carb keto diet was created almost 100 years ago as a way to treat epilepsy and the Atkins Diet first launched in 1972. And I can also attest that roasting the cauliflower first results in roasted cheesy goodness. You won’t find it in any old grocery store, but if you have a Whole Foods near you, get thee hence and ask to taste their Montgomery cheddar, made in England and sold in London at Neal’s Yard Dairy. If you really want a treat, sprinkle sauted onions and a couple slices of bacon cut up and fried on top of the cauliflower cheese then brown in the oven. Thanks for share. Made this tonight with some aged Comte and sharp Cheddar, and added some toasted sourdough breadcrumbs on top. I’ve never even heard of singing hinnies though- maybe it’s a regional thing? I have a giant head of cauliflower sitting on my counter to make soup tonight in rainy NYC. Thanks – the hubs loved it! You put a whole cauliflower head in a baking dish, surround it with ground beef prepared as for meat loaf, and pour Cheeseburger sauce on top. Looks so good. I’m not gonna pretend it’s pizza (just like “cauliflower mashed potatoes” are NOT mashed potatoes), but it actually tastes really delicious – cauliflower and cheese as a crispy crust, then whatever toppings you like. Ive had very good results from your recipes so I’m sure this will be awesome!btw the pickled celery is my all time fav and it’s addition to egg salad is pure genius! Aside from the difference in cheeses, they seem similar. Made this last night for my husband!!!!!! I’ll be making this as a side dish on Thanksgiving. Scully, you might try the Welsh Cheddar from Costco. Spread cauliflower florets in a 2-quart baking ovenproof baking dish. I made this last night, and while it was delicious, the ratio of cheese sauce to cauliflower was somewhat overwhelming. I am aussie and we are very influenced by UK food. Not my thing. I can’t remember how, but I stumbled across this recipe earlier this year and it was so good I’ve made it nearly a dozen times since, thank you for bringing this into my life! I’m not vegan, but it’s damn delicious! And gluten free? Thank! Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes. Ooh, I am envisioning a variation with caramelized onion, gruyere, and just a tiny pinch of nutmeg…. It was great with our venison steaks. We’ll be using that cheese sauce recipe for other things as well… I can just imagine it with some pretzel bites! Made this the other day, with 1/2 block of cream cheese and fresh grated swiss, also added dried onion flakes, rest the same, delicious hot or cold, hot with egg fried or poached on top for breakfast even, oh my, thanks for sharing the recipe, it has so many possibilities…. I’m going to try it this weekend – maybe throw some nice garlic kielbasa in the mix too! I suggest you give it a chance! If you want to make an impressive presentation of it for guests, boil the entire head of cauliflower whole (remove the leaves, and put the entire head in a large pot of boiling water, upside down). I eat according to a modified Paleo food program [a program that’s not low-carb by definition but often is low-carb in practice]. I need your 5yo to talk to my 5yo! It does look gorgeous! It’s like having garlic bread with your cauliflower cheese! And I am getting tired of cooking, for sure! :). I have evolved it to add some chunks of boiled potato also. Right?! Criminal waste of cauliflower and cheese and time. 14 years ago: Winter Panzanella. I landed back in California last nights after 3 lovely weeks home in England. 1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios. Do you have the nutrition facts for this recipe? Give it a try! Among other things, you could improve it by saying how many CUPS of sliced leeks to have on hand, instead of how many leeks. Holy smokes…can’t wait to make it! Some people make it with broccoli in but I think broccoli is too absorbent for the cheese sauce. So many variations to try, sources of cheddar cheese, reviews of British food, etc. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese. Deb, we absolutely loved this frittata. Cauli enhances even the most mundane of cheeses, and any hard cheese will do the trick, but the stronger the better. What protein would go well? Even though making the roux bright back icky memories of Home Arts (where it was called white sauce), I’ll be making this again many times. If you don’t have dry mustard, you can add two teaspoons smooth Dijon or an English mustard to the sauce along with the cheese. Oh and don’t get me started on leftover cauli cheese (rare), mushed up, spread on toast and broiled for lunch with a couple of slices of crispy bacon and a splodge of English mustard. Whoops — meant to add a suggestion to check. Cake. I did not use my mandolin, preferring to keep my fingers, but shredded the Brussels in the food processor. Thanks for sharing! It comes together pretty quickly/effortlessly, definitely a new staple!!!!! Both were out of this world delicious. Come back soon! On the one hand I have a feeling the sprouts would have been even yummier than the cauli, but OTOH my 5 YO asked for seconds and we all finished the leftovers at breakfast so I’d say the substitution was still a success! Sorry, this dish was just to soupy for my taste. It, with a glass of wine, will be dinner for two. Also a good French cheese option is a nice Comte instead of Cheddar. :( I was surprised it needed so long too. This hasn’t happened in a long time thankfully, so maybe our reputation is finally getting the recognition it deserves, thanks to people like you. I’ll stick to my steamed-and-buttered (or cheesed), thanks. I used 3% to make sure it was still creamy. Time for me to cook my husband’s childhood food, thanks for the kick.N xx. 1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish. I’ve often found it hard to understand the American passion for macaroni cheese but cauliflower cheese is awesome. I always look for Thanksgiving recipes I can make ahead and then just have to do the warming/baking/roasting on the big day. You might want to check out the comment guidelines before chiming in. Anytime (which is as often as possible) I prepare vegetables like this, I call it au gratin, and to me that says French, not British. I was famous for my mac and cheese and faces fell when I said I was making this instead, but now THIS is a hit! Since I have a hard time getting cauli into my kid (and he liked this, grainy watery cheese and all!) Gonna have to go with this recipe :), Thank you, Deb, for publishing recipes for festive-looking, conceivably handheld food these days. At all. I skipped the “frittata part” (so no eggs or cream or oven) and added gnocchi instead and it was wonderful! Just waiting to see how it tastes after being baked on the cauliflower. Usually, however, I use Tillamook Vintage White Extra Sharp Cheddar from our local Fred Meyer, but I see it’s available on Amazon too. Just got a new skillet and been looking for something new to break it in with. Note that this concept isn’t anything new (just google for cauliflower gratin recipes – I like the Barefoot Contessa one) but I love the idea of cheddar instead of gruyere. Add some breadcrumbs for golden crunch. Petra — What?! I only had goat cheese and green onion, so I subbed those for the gruyere and chives. Most other’s are too bland for my tastes. Celebrated for her easy-to-follow, well-tested recipes that are always delicious, Deb Perelman of Smitten Kitchen has become one of the most beloved … I think I am the first! And to fighting rain with sharp cheddar, bronzed and bubbly. My mother used to make something similar years ago–I will have to ask where she found her recipe, because we are not Brits. Deb, you’ve done it again! I made this tonight exactly as specified with the exception that I didn’t have chives. It IS low carb mac and cheese. Okay, real talk – Did Anna eat this? Always good. A Colonial legacy has ensured that Cauliflower Gratin is a comfort food classic and a standard supper at our home. I am making this for dinner tonight and have both pie crusts handy as well as a pack of gnocchi! Next time I would try baking the cauliflower straight or only parboiling for one minute. It was delish! Last night I made a cauliflower pizza crust, and Deb, I agree with you 100%. (I just won’t tell my aunts!). Sometimes I roast the cauli rather than boiling it first too. Oh my gosh it never occurred to me that cauliflower cheese would not be a widely-known dish in the US. Wow, I was thinking exactly what you said I was. Guy Fawlkes and his gang smuggled gun powder into the basement of the Houses of Lords in 1605. Transfer to the broiler (or very hot oven) and cook until the top is a deep golden brown and the eggs are just set in the center, about 5 minutes, but keep an eye on it. I actually wound up completely missing your response in the holiday frenzy of 2016, adding 1/2 beer and thinking “wow, this is pretty intense, should scale back next time” and just started thinking about doing it again when I found your reply. I will be looking for that recipe next. In your broccoli, cheddar and wild rice, the sauce (which is half the quantity of the one here) has an “extra” 2/3 cup broth. Thanks so much for the links to spring recipes for us in the other hemisphere!!! That means you can definitely have it more often. I’m from Sheffield UK and have made this dish regularly for the past 40 odd years. Protect your waistline, eat healthy, and conform to keto diet guidelines. Then I found that WF carries it and it’s a delightful cheddar that I think you’ll like from the sound of your query. I have everything I need for this in the fridge and it is only 11:30 (in San Francisco). They are always enjoyed with lots of “yummy” sounds and head-nodding approvals. We use cauliflower for rice, soup, “mac and cheese”, but the pizza crust was not my favorite. Cauliflower cheese is one of my favourite things, and it holds up to the same sort of primping that you might add to mac and cheese. I made this very close to as-written (I steamed the cauliflower in the microwave, and used half as much butter potato starch instead of flour.) 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