How To Make The Best Cauliflower Cheese UK
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- Опубліковано 28 вер 2024
- How To Make The Best Cauliflower Cheese UK
I will show you how easy it is to make a delicious Cauliflower Cheese. Good wholesome food. I finish it up with a serving suggestion of vegetable couscous although you can pair this with many different meal choices.
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Vegetarian home cooking. Cheese Sauce made easy. V - Vegetarian Recipe
Amazing video. You explain very nicely. Thank you for sharing this recipe.
Thank you. Glad you like it.
Thanks so much, it was my first time to cook cauliflower cheese and I nailed it following your guidance. Thumbs up to you 👍
Thank you you are most welcome. Brilliant and well done you. I'm really pleased that you tried this recipe and liked it. :D
This is so well presented and easy to follow! And it’s delicious. Thank you!!
Thank you. Glad you liked the recipe :D
Brilliant demonstration, picked up some really useful tips from this
Thank you so much. I'm really pleased that this was helpful :D
excellently step by step, thank you
Thank you.
Thank you, I cook this now, btw this is exactly the way I do the bechamel, I also add a yolk when it cools down
Most welcome. Yes, this is very close to how I make Bechamel Sauce. For that, I infuse the milk with Bay, Onion, Clove and Peppercorns and no cheese. Yes egg yolk will give the sauce an extra richness. Glad you like my recipe.
@@HelensHouseAndGarden It is probably the best recipe clearly described, It was easy to make, my sin was I had no mustard.. nevertheless it was great, and it's gone, nothing left
@@angelikivirvili9915 Thank you. I try to make my recipes easy to follow so that's lovely to hear. It's tasty without mustard but if you have it there is an extra zing! If I don't have any I still make it. So pleased you made it and enjoyed it. :D
I went down the list until I found yours. I learned ? - because yours is exactly the way I make mine even down to adding cheese on the top but I use thin slices not grated. My only comment is that if a floret has a long stalk I hack a bit 'orf'. OOPS! forgot, should you have a bit of spare ham, gammon, sausage, bacon, ??? stick that in as well. When shall we get married Helen ? Bu**er I'm already married.
Thank you. I only cut the florets down if they have a woody stem. Love your suggestions - thin slices of cheese and leftover meat. Once you know how to make it you can free-style it! Sometimes I make broccoli and cauliflower cheese and add some breadcrumbs on the top with the grated cheese for a bit of crunch to the top.
Very good I'll make it.
Thank you. Let me know how you get on :D
during the war years, Mom never had a weighing unit EVER and the sauces always turned out beautiful.
Mom was obviously a great cook! If you cook/bake regularly you can get your eye in for measurements. I will free style some weights on savoury dishes but always weigh for baking. I really admire people who can bake cakes, especially without using scales. Thanks for sharing memories of Mom. I love to hear everyones stories.
Nice recipe, I’ve tried it without flour ! Amazing !
Thank you. Glad you tried the recipe and enjoyed!
I liked your recipe for cauliflower cheese and have just put mine in the oven but missed the part where you say how long to cook it for 😂
I've just put it in for 25 minutes for starters and will add more time if it needs it (I like it browned on the top)
Thanks
Thank you. Glad you are trying the recipe! It takes about 30mins or until the cheese is browned. You'll smell it when it's ready! Let me know what you think when you have tasted it!
I love your channel, just a tip , don’t add your cheese while heat is on , it makes a very greasy sauce, yours did look gorgeous though I could eat the lot of it ❤️
Thank you. I've added the cheese with the heat on as you need to melt the cheese and thicken the sauce.. As you can see it doesn't make the sauce greasy and. I've not had that issue. . How do you do yours? When do you add the cheese and thicken the sauce? I'm always happy to learn new ways of doing things :D
Didn't see you wash the Coliflower after you cut the green leaves!
Hi Martha. thanks for your comment. I had washed the cauliflower prior to storing it in the fridge when I bought it - as I do for all my fruit and veg - except for things like mushrooms that are cleaned prior to use. So the cauliflower had been washed but not shown on camera. Perhaps I should point that out in future videos. It's an important step to remove trace pesticides prior to cooking.
Your straggly hair hanging down is very off-putting.
Thank you. I love my "Straggly" hair. I'm cooking for myself. Make sure you tie yours up when you cook this dish if you have any hair that is.
Love the recipes from this lady but I most definitely do not like the hair hanging down whilst cooking, not nice, please tie it up.
Hi Carole thanks for your compliments and glad you like my recipes. As for my hair I'm a home cook just putting my favourite tried and tested recipes out there. I don't tie my hair back to cook for myself, however, If I cook for anyone else I always tie my hair up. Going forward in future videos I'll take your comments on board.
thankyou! i kept making the flour lumpy i couldn't figure where i was going wrong until i watched your video. god bless u :)
Thank you. Yay! Glad the video helped you figure it out. :D
I was taught to add milk slowly to the roux which I did with varying success. A couple of years ago watching a video - Food Wishes- with Chef John , I tried out his method which is hot roux- cold milk and where he added all the milk at once and stirred with a wire whisk. It was amazing how quickly the smooth sauce was made. I always use his method and have never once had a lumpy sauce.
Hi thanks for your comments. Good job on making lump-free sauces. SUCCESS! Chef John is great. I will have to check out how he makes sauce. It's always good to see what other people are doing. I like to use a wooden spoon to get the roux going as I feel there is more control as the mix doesn't get stuck on the whisk tines in the early stages. If you are making great sauce then whatever method you use is right for you. What's your favourite sauce to make?
It's great ,but how long in the oven would have been helpful😜
Thank you. A rough guide is 180C for 25 mins or until the top has achieved a lovely golden colour. Ovens vary massively so keep an eye on the first one you cook and then you will get the right time for your oven. Let me know how you get on.
Can you pre make the dish then cook it the following day?
Yes absolutely.
I really enjoyed your lovely video, wonderful tips and keeping it real with Monty! Thank you Helen
Thank you, Nita! Glad you liked Monty's cameo too lol.
Thank you the Cauliflower cheese turned out fantastic 👏❤️👏👏
Thank you. I'm really pleased that you tried my recipe and enjoyed it. It's such a good dish for winter nights on it's own or an accompaniment to a meal.
Congratulations Sir. 🤗
Thank you for his recipe. I’m making this tonight !!
I enjoyed listening to your instructions. You sound like Delia Smith.
Awww thank you. Hope you enjoyed your supper. Cauliflower cheese is one of my favourite dishes.
Thank you for this Helen. I've overcooked my cauliflower before and made terrible sauces, I have got some great tips from you here.
Thank you Judy. Glad this was helpful. Don't worry I've made terrible sauces in the past. It's all a learning curve and I'm sure we have all been there. My two top tips to remember when making sauces is 1) Weigh out your ingredients 2) Go slowly and take the time it takes with the sauce. Keep going it all gets easier with practice.
I tried it and loved it.Thanks for the recipe.
Thank you and really pleased you gave it a go and liked it. Thank you for letting me know 😀
Get rid of the green leaves!? That's not wholesome cauliflower cheese - it's partial cauliflower cheese for people who won't eat their greens! We only saw greenless cauliflower cheese in middleclass homes pre-1960 and protest songs were sung about the tweeness of an all-white cauliflower cheese espoused by people who had been persuaded to adopt base their recipes on American convenience supplies which started to be shipped to us during in WW2.
Thanks, Kaden. I am with you. If I'm making it for myself the lot goes in. The leaves are also good in soup, broths, or pottage. I should have mentioned that you can use the leaves. A lot of people do not like them so I've just made this video to hopefully inspire people to get people cooking. I'll have to revisit it and do a video for cauliflower and broccoli cheese, stalks and leaves included. Interesting point about food supply from the USA. I love history and will have a delve into what changed foodwise in the UK around that time. I'm sure a lot did.
Thank you for you sharing explain very clear xx
Thank you. Glad you found it easy to follow :D
Steam the cauliflower in the colander and then you don’t lose so many nutrients.
Yes, I agree, steaming the cauliflower would work well for this dish.
My mum used to make the best cauliflower cheese. Over many years of making OK cheese sauce I think this may be the answer. I have never taken the time to mix it all together.
Thank you. Give it a go and let me know how you get on. Once you have this sauce technique it's the basis of many sauce techniques.
My cheese sauce was too thick to navigate down the cracks between the cauliflower.... its still cooking now.... I fear I've messed it up.
Oh no. Did you weigh the flour and butter? How did it turn out? If your sauce gets too thick you can add some more milk at that stage.
Thankyou . Finally found someone who has made a video showing how to make the cheese sauce mine kept becoming lumpy but now i know.
Most welcome! Glad you like the video. Let me know how you get on when you make some cheese sauce next.
After a year lol. Well
It was lovely Thankyou for helping
I’m afraid I fell asleep while you were making the roux..
@@mohammedkhan6039 Sleep is good for you. Glad to have helped.
Looks amazing
Thank you!
I feel sleepy when I watching u 😂 very slow the explaination
Lol. It's a video that is slow-paced for people who don't know how to make this and/or beginners. Lot's of other faster-paced videos for this recipe on UA-cam, so I thought I'd do something different. You can use this one if you are having trouble sleeping 😂
Too slow
Thanks for your feedback. It's really geared towards beginners and I've had lots of feedback saying thanks for the pace as it helped them. I'll do a faster-paced one another time. .