Cauliflower With Gluten Free Cheese Sauce Recipes
CAULIFLOWER WITH CHEESE SAUCE
This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.
Provided by Ita
Categories Side Dish Vegetables Cauliflower
Time 48m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
- Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
- Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 13.1 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 8.9 g, Sodium 349.8 mg, Sugar 2.5 g
CAULIFLOWER WITH GLUTEN-FREE CHEESE SAUCE
Sharp cheddar cheese contrasts nicely with the cauliflower. Arrowroot thickens the cheese sauce, making it appropriate for those avoiding gluten. Try the optional nutmeg and cayenne for a bit of a kick.
Time 15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring 2 inches of water to boil in a pot fitted with a steamer basket.
- Steam cauliflower to crisp-tender, about 10 minutes.
- Meanwhile, melt butter over medium heat in a saucepan.
- Whisk in arrowroot then slowly pour in milk.
- Whisk constantly until sauce thickens.
- Add cheese and whisk until completely melted and smooth.
- Season to taste with salt, pepper, nutmeg, and cayenne, if using.
- Pour sauce over cauliflower and serve immediately.
Nutrition Facts : Calories 170 calories, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 330 milligrams, Carbohydrate 11 grams, Protein 10 grams
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- Chop the head of cauliflower into florets and bring a medium saucepan of water to the boil. Add the florets to the boiling water and cook them for 5 minutes. Then drain the water off and set the florets aside while you make the cheese sauce.
- Add the butter and cornflour to a small, non-stick saucepan and place over a low heat. As the butter melts, whisk the two ingredients together until you have a smooth paste (this flour and butter mixture is called a "roux"). Add some freshly ground black pepper and cook the roux over a low heat for a minute or two.
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- Cook the cauliflower florets until the stalks are just tender when you stab them with a knife or fork. For frozen cauliflower I steam for 10 minutes, or boil for 5-6 minutes. This will be slightly less for fresh cauliflower and will depend on the size of the florets - you don't want them to turn to mush so keep an eye on them!
- Remove the cauliflower from the water (if boiling) and set to one side while you make the sauce.
- Place a large saucepan on a low heat and melt the butter. Once melted, add the flour and use a whisk to mix together into a thick paste. Continue to cook for around 30 seconds to one minute, stirring constantly so it doesn't stick.
- Pour in approx 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps. Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone.
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