CAULIFLOWER CHEESE – Creamy Cauliflower Cheese – Cauliflower cheese recipe – Cauliflower cheese bake
Cauliflower one of the most under rated veggies but it does not have to be. With a creamy sauce topped with bubbling cheddar – cauliflower cheese made right is a family favourite.
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I try very hard to cook the simplest way showing you recipes that actually work!
Cauliflower 900g
60g butter
60g flour
420ml milk
Cheese
Pinch of salt
Shake of nutmeg
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7 Comments
I enjoyed the work so much. I've been trying to research for a vid similar to yours that educates the stuff in this vid. 👨⚕️Your lesson is like the videos of Doctor Ethan. His demonstrations are informative and he really helped me on school!
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perfect voice! i dont know if i should put my apron on or a towel! im trying this right now, thanks!
I like it that it's not like a soup, most recipes i've seen the becamel looks to watery for me, this is perfect, like a soufflé.
Love this perfect
Lovely Rik. My son bought home some cauliflower and cheese he made with his lady. They used my recipe for the mornay sauce but added bacon, onion, garlic and capsicum (sautéed first in the same pot which is easy to do with my method). They also put capsicum and asparagus on the top with cheese and a sprinkle of smoked paprika. That recipe is going into our house cookbook, it was sublime! Cauliflower and cheese taken to a whole different level. Ps. He also made yorkies for the first time recently and added an onion ring to a few, that my friend is another winner. He says he thinks the ‘trick’ was to add the onion ring to the tray with the lard and let it cook while the lard heated. The batter enveloped the onion and it came out perfectly. Mildly caramelised onion about 1/4-1/3 of the way up the side. The onion did create a bit of cavitation but it was not much and did add some flavour and a new dimension to the yorkies. Cheers
I will definitely make this recipe. I substitute cauliflower for rice, noodles and potatoes all the time. Thank You!
Wow! I’ve had cauliflower cheese hundreds of times. I’ve never ever seen it as thick and tasty looking as this. It’s normally a very sparse serving with a not so thick sauce. I have no idea how you do it Rik, but you are one amazing chef!