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Alternative cauliflower cheese

H

hanadr

Expert
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classic cauliflower cheese uses flour to make a bechamel sauce.
Break up the cauliflower into florets and cook ( steaming for 15 minutes is a good way. I use a collander type steamer over a pan of water.

Beat 2 eggs into half a pint of milk or cream. add a teaspoon of made English mustard and mix in an ounce of grated strong cheddar cheese. Season. Pout this custard over the cauliflower in an oven proof dish. Sprinkle some more strong gated cheese ove and bake at 190deg C for 35 minutes. the cheese topping should be bubbling.
carb count is negligible.
 
Yum and me, that's one I'll definitely be trying. Not sure about the mustard tho, how about some pine nuts? Just checked my new copy of Collins gem calorie counter, it says they're only 4g carb per 100g!
 
hmmmmmmmmmmmmmmmmmmm ... oh Hana you're a dear ... I had been wondering how to make a truly good sauce for my cauliflower obsession and this sounds divine!

as to pine nuts YES eat them - they are very good low carb food
 
The purpose of the mustard is to mulsify the cheese.
Handy hint
to clean the dishes, soak in a solution of biological laundry detergent for an hour.
 
actually I detest mustard, but find that it is perfectly acceptable in any cauliflower cheese (or cheese sauce) dish
 
May i suggest your low carb pasta, with chicken and broccoli with Jems scrummy cheese sauce for a chicken&broccoli pasta bake yummmmmmmmmmmmmmmmmmmmmm.
Suzi x
 
Yum yum, now I know what I'm having for tea tonight yum yum slurp! If I use peppers instead of the broccoli maybe even the teenager will have it! Wahey!
 
This sounds delicious. I have seen and tried a couple of not-so-great recipes. I'm looking forward to trying this. My first roast dinner since diagnosis/going low carb was dreadful. My lovely husband is a great cook and did most of the meal, leaving the cauliflower cheese to me. It was a disaster, I sat miserably watching everyone eat roast potatoes, yorkshire pudding and then trifle. My plate was virtually empty.
Fortunately, I have learned a lot since then, particularly that preparation is key. Also the fact that hubby is going low carb too makes a big difference. Thanks for sharing.
 
I've been doing it this way: Simmer heavy cream until it thickens a bit. Remove from heat and let cool for a bit. Dump in grated sharp cheddar. and stir to combine. Voila! Sorry I don't have any proportions...I just kind of wing it each time, With cauliflower rice, I end up with something that has the texture of a risotto.
Mmmm.... I know what's for dinner tonight.
 
Or just grate cheese over the cauliflower and allow to melt, (This is how I've always eaten it, my Dad didn't like cheese sauce, and it's quicker than a proper baked cauli cheese)
 
My version is to steam cauliflower until not quite cooked, place in a warm dish, cover with cream cheese, add any herb or seasoning you like, cover in grated hard cheese - I use red leicester. Top with blue cheese if liked and then place the dish into the warm oven until the cheese is melting and just lightly tinged with gold.
Do warm the dish otherwise the cauliflower can be wet and the cheese goes a bit dismal.
 
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