Cauliflower is packed with fibre and vitamin C but can be a bit bland. However, smothered in a rich, creamy, cheesy sauce, it becomes a delicious vegetarian meal or a perfect accompaniment to a Sunday roast – as long as it's not mushy.
The all-important sauce should be thick enough to coat the cauliflower, silky smooth, and really cheesy, with a touch of mustard to add depth of flavour. The florets should be tender with a little bite. One common mistake is boiling the cauliflower before adding the sauce, according to chef Poppy O'Toole. "It's an extra step that does not need to be done, and it makes it soft and watery and wet," she said on TikTok.
Why Skip Boiling?
Your time is better spent making a traditional white sauce, gently stirring while it thickens, then adding plenty of strong cheese. Poured over the raw florets, they will 'roast and bake and steam' in the liquid, and the dish can be finished with a golden brown, crispy cheese topping. Poppy uses an air fryer to save preheating the oven or free up space for the rest of your roast dinner.
Her recipe post has been viewed over 800,000 times in the last two weeks, with more than 26,500 likes and 500 comments, reports the Express. Some viewers felt the cauliflower should be steamed first, and many jumped in with suggestions. One wrote: "Roast your cauliflower beforehand, game changer!" while another added: "You forgot a teaspoon of marmite! You're welcome."
Poppy's Cauliflower Cheese Recipe
Ingredients
- 50g salted butter
- 50g plain flour
- 500ml milk
- 50g cheddar cheese, grated, plus extra for the top
- 30g double Gloucester, grated, plus extra for the top
- One tbsp wholegrain mustard
- 1 medium cauliflower, broken into florets, leaves roughly chopped
Method
- Place a small saucepan over a low-medium heat. Add the butter and allow it to melt. Then, using a spatula or wooden spoon, gradually beat in the flour, about a tablespoon at a time, until you have a thick paste. Avoid browning the paste – if worried, take the pan off the heat to slow things down.
- Once all the flour is in, cook, stirring, until you have a dough-like consistency and the paste comes away from the sides of the pan.
- Little by little, add the milk, ensuring each addition fully incorporates before adding more. Keep mixing to avoid lumps – switch to a whisk if needed.
- Season generously with salt and pepper, then tip in the wholegrain mustard and cheeses. Whisk until well combined.
- Find a baking dish that fits into the basket of your air fryer. Squeeze in all the florets and leaves into the dish and smother with the sauce. Sprinkle over the remaining cheese and pop into the air fryer for 20 to 30 minutes at 170°C, then finish for 10 minutes at 190°C.
Popping a forkful in her mouth, Poppy said: "Mmm, perfect. Cheesy, crunchy on top, smooth, velvety Mornay sauce, and the cauliflower is cooked to perfection."
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