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Whole Baked Cauliflower Cheese Recipe

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Whole baked cauliflower cheese

Serving Details

  • Yields: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes

Recipe Description

This hearty and comforting dish is a healthier twist on the classic cauliflower cheese. A whole cauliflower is roasted until tender, then topped with a creamy cheese sauce and baked until golden brown and bubbly.

Ingredients

For the Cauliflower:**

  • 1 large head of cauliflower
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Cheese Sauce:**

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup grated cheddar cheese
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the cauliflower into florets, leaving the core intact.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Place the cauliflower on a baking sheet and roast for 30-35 minutes, or until tender.
  5. While the cauliflower is roasting, make the cheese sauce.
  6. Melt the butter in a saucepan over medium heat.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually whisk in the milk until smooth.
  9. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
  10. Stir in the grated cheese, nutmeg, salt, and pepper.
  11. Once the cauliflower is cooked, transfer it to a baking dish.
  12. Pour the cheese sauce over the cauliflower.
  13. Bake for an additional 10-15 minutes, or until the cheese sauce is bubbly and golden brown.
  14. Serve immediately.

Tips

  • For a richer flavor, use a combination of cheddar and Gruyère cheese.
  • You can add other vegetables to the dish, such as broccoli or carrots.
  • Serve the cauliflower cheese with a side of crusty bread or a green salad.

Nutritional Information (Approximate per serving):

  • Calories: 300
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 200mg
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 15g

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Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft. Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins. Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

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Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.

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Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.

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Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft. Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins. Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

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Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.

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Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins – the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.

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