Cauliflower cheese
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- Barbel
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Cauliflower cheese
Anybody got a bomb proof recipe please? Made with real cheese though, not one of those packets of monosodium glutamate.
No matter what I try the sauce always splits.
No matter what I try the sauce always splits.
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- OLDESOX
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Re: Cauliflower cheese
try this operator error it seems,
If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.21 Jun 2023
If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.21 Jun 2023
retired so time to smell the roses.
- ChrisWales
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Re: Cauliflower cheese
I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work
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- Bailiff
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Re: Cauliflower cheese
Make a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.
Stick in oven till done
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.
Stick in oven till done
- fergie68
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Re: Cauliflower cheese
ChrisWales wrote: ↑Fri Apr 05 2024 15:28 -I'm gonnie give this a go.I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work
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Re: Cauliflower cheese
fergie68 wrote: ↑Fri Apr 05 2024 21:30 -Don't ask quantities as it's all a bit finger in the air, nonetheless it came out well tonight.ChrisWales wrote: ↑Fri Apr 05 2024 15:28 -I'm gonnie give this a go.I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work
I had to thicken it up a bit during cooking so just mixed up some extra flour with a little bit of water and stirred it in slowly.
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Re: Cauliflower cheese
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- Steve Dennington
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Re: Cauliflower cheese
Edward.P.A.C wrote: ↑Fri Apr 05 2024 20:46 -Yep, exactly thatMake a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.
Stick in oven till done
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Re: Cauliflower cheese
Bit of paprike on top too
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- Barbel
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Re: Cauliflower cheese
ChrisWales wrote: ↑Fri Apr 05 2024 15:28 -Thanks Chris That is exactly what I do but no matter what temp I have the oven at it curdles the sauce??just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work
I mean you do bake it right? Otherwise it’s a cheese sauce made from a roux, which I don’t have trouble making. It’s when I bake it the thing fails.
Last edited by Chris Hammond on Sat Apr 06 2024 17:33, edited 2 times in total.
I don't care who your dad is , you're not walking across the river when I'm fishing!
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Re: Cauliflower cheese
OLDESOX wrote: ↑Fri Apr 05 2024 09:58 -Ok, well that’s something I haven’t tried. I will give it a try next time. Cheers for the heads up.try this operator error it seems,
If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.21 Jun 2023
I don't care who your dad is , you're not walking across the river when I'm fishing!
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- Barbel
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Re: Cauliflower cheese
Edward.P.A.C wrote: ↑Fri Apr 05 2024 20:46 -Cheers Karl. I’ve done that (add mustard) Just won’t work for me.Make a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.
Stick in oven till done
I don't care who your dad is , you're not walking across the river when I'm fishing!
- ChrisWales
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Re: Cauliflower cheese
I bake mine and its fine, what milk do you use?
I use blue top and no probs
I use blue top and no probs
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- Barbel
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Re: Cauliflower cheese
ChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
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- Steve Dennington
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Re: Cauliflower cheese
Chris Hammond wrote: ↑Sat Apr 06 2024 19:50 -Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at allChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
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- Barbel
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Re: Cauliflower cheese
Steve Dennington wrote: ↑Sat Apr 06 2024 19:56 -I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.Chris Hammond wrote: ↑Sat Apr 06 2024 19:50 -Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at allChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
I don't care who your dad is , you're not walking across the river when I'm fishing!
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Re: Cauliflower cheese
(Guessing)
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Re: Cauliflower cheese
ChrisWales wrote: ↑Sat Apr 06 2024 20:20 -I read that elsewhere Chris and I have tried it at a lower temp. Maybe another factor I should experiment with.Too hot in oven ?
(Guessing)
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Re: Cauliflower cheese
Chris Hammond wrote: ↑Sat Apr 06 2024 20:17 -It's an odd one, Chris. I can only think that it's something that you are doing, rather than something you're not, but I can't imagine what it might be! Follow Karl's directions and you really should get a decent result.I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
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Re: Cauliflower cheese
Chris Hammond wrote: ↑Sat Apr 06 2024 20:17 -Maybe a silly question Chris.Steve Dennington wrote: ↑Sat Apr 06 2024 19:56 -I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.Chris Hammond wrote: ↑Sat Apr 06 2024 19:50 -Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at allChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
Are you cooking the cauliflower first ? Or cooking it in the sauce ?
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- Barbel
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Re: Cauliflower cheese
Edward.P.A.C wrote: ↑Sun Apr 07 2024 05:15 -Yes mate, I boil the cauliflower in water until it’s almost cooked then pour the sss as ice over, grate a bit of cheese over the top and bake.Chris Hammond wrote: ↑Sat Apr 06 2024 20:17 -Maybe a silly question Chris.Steve Dennington wrote: ↑Sat Apr 06 2024 19:56 -I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.Chris Hammond wrote: ↑Sat Apr 06 2024 19:50 -Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at allChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
Are you cooking the cauliflower first ? Or cooking it in the sauce ?
I don't care who your dad is , you're not walking across the river when I'm fishing!
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- Barbel
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Re: Cauliflower cheese
Steve Dennington wrote: ↑Sat Apr 06 2024 21:20 -I always make the sauce with a roux Steve. Even the sainted Delia describes the same method in her recipe, but alas it always curdles.Chris Hammond wrote: ↑Sat Apr 06 2024 20:17 -It's an odd one, Chris. I can only think that it's something that you are doing, rather than something you're not, but I can't imagine what it might be! Follow Karl's directions and you really should get a decent result.I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
I do usually make my roux from a butter spread rather than actual butter, but I tried real butter last tine and got the same result.
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Re: Cauliflower cheese
Chris Hammond wrote: ↑Sun Apr 07 2024 06:37 -Edward.P.A.C wrote: ↑Sun Apr 07 2024 05:15 -Yes mate, I boil the cauliflower in water until it’s almost cooked then pour the sss as ice over, grate a bit of cheese over the top and bake.Chris Hammond wrote: ↑Sat Apr 06 2024 20:17 -Maybe a silly question Chris.Steve Dennington wrote: ↑Sat Apr 06 2024 19:56 -I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.Chris Hammond wrote: ↑Sat Apr 06 2024 19:50 -Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at allChrisWales wrote: ↑Sat Apr 06 2024 18:53 -Only ever use Semi-skimmed. Perhaps that’s a factor?I bake mine and its fine, what milk do you use?
I use blue top and no probs
I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.
Are you cooking the cauliflower first ? Or cooking it in the sauce ?
No idea then Chris ???
You’re doing everything the same as me… ? Can’t say I’ve ever had a sauce split
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Re: Cauliflower cheese
No idea whats going wrong I'm not a great chef but my Cauli cheese works out ok. I'll try and remember to make one this week.
Part boil tha cauli, i prefer a steamer as it keeps the flavour better, drain it well, pop it in the dish and pop sauce on top.
Part boil tha cauli, i prefer a steamer as it keeps the flavour better, drain it well, pop it in the dish and pop sauce on top.
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- Barbel
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Re: Cauliflower cheese
Cheers guys. Much the same result I always get. It seems I’m doing nothing wrong yet still it goes pear shaped.
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- MarkBerrisford
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Re: Cauliflower cheese
Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman
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Re: Cauliflower cheese
I dont go on it but will see if i can find the recipe
- Andrew
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Re: Cauliflower cheese
Try different cheese
Never liked extra mature cheddar. Could it be some low-fat s***e or vegan stuff you've picked up and not noticed
Never liked extra mature cheddar. Could it be some low-fat s***e or vegan stuff you've picked up and not noticed
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Re: Cauliflower cheese
MarkBerrisford wrote: ↑Tue Apr 09 2024 14:22 -Thanks Mark but unfortunately I don’t do Instagram.Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman
Last edited by Chris Hammond on Sun Apr 14 2024 05:16, edited 1 time in total.
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Re: Cauliflower cheese
Andrew wrote: ↑Wed Apr 10 2024 00:43 -Thanks Andrew. I thought it might be because I use a ‘lite’ version of butter, so I tried using real butter last weekend but sadly achieved the same result.Try different cheese
Never liked extra mature cheddar. Could it be some low-fat s***e or vegan stuff you've picked up and not noticed
I’ve tried various cheeses including a variety of cheddars and Red Leicester.
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