I do it the way I always made a cheese sauce for tortellini- add a little double cream to a pot with ground black pepper to taste. Start adding grated gruyere to the pot and keep stirring with a wooden spoon until the cheese melts and mixes with the cream. I do this by sight but you will need about 150mls double cream to one of these small wrapped blocks of gruyere you can get in supermarkets. It will look quite runny when it melts but will thicken when taken off the heat. You can add more grated cheese to the top of the cauliflower to grill. You can also mix the cheese - gruyere plus emmental (2/3 to 1/3) or add some mozzarella to the mix - gives it a stringy texture. I also add a fair bit black pepper.Can someone tell me a thickener that's low carb? I want to make a cauliflower cheese, but don't want flour or cornflour carbs.
Double cream, cream cheese and loads of cheddar. Heat and melt cheddar into the other two. Mozarella can make it more gloopy as well. I just chuck in whatever is past its prime.
Alternatively grate cheese (lots) over steamed and baked cauliflower and put back in over for 20 mins
I went wrong at the "loads of cheddar" I'm still so programmed into restricting fats, especially saturated fats. Still I like a challenge and "more cheese" is my kind of challenge