Classic Cauliflower Cheese

A heartwarming British dish that is quick and easy to prepare.

Classic Cauliflower Cheese

4 servings
  • Preparation time: 35 minutes
  • Cooking time: about 15 minutes
  • Ingredients
  • 1 cauliflower
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) flour (½ cup less 1 tbsp)
  • 1 tsp mustard powder
  • 240 ml (8 fl oz) milk (1 cup)
  • 2 bay leaves
  • freshly milled black pepper
  • 28 g (1 oz) Parmesan, finely grated/shredded (⅓ cup)
  • 140 g (5 oz) Cheddar cheese, finely grated/shredded (1¼ cups)
  • 3 tbsp fresh breadcrumbs
  • 1 tbsp snipped fresh chives
  • Method
  • First break the cauliflower into large florets.
  • Then cook in boiling salted water for 6 minutes. Drain well, reserving the liquid, and transfer to an ovenproof dish.
  • Preheat the grill/broiler.
  • Next melt the butter in a small pan.
  • Stir in the flour and mustard and cook for 1 minute.
  • Remove from the heat and gradually blend in the milk with 90 ml (3 fl oz) (⅓ cup) of the reserved cooking liquid.
  • Return to the heat and stir until the sauce has thickened.
  • Now add the bay leaves and gently cook for a further 4–5 minutes.
  • Take off the heat and remove the bay leaves.
  • Then beat in the Parmesan and 115 g (4 oz) (1 cup) of the Cheddar.
  • Add the pepper.
  • Now pour over the cauliflower florets.
  • Mix together the remaining Cheddar, breadcrumbs, and chives. Sprinkle over the top.
  • Place under the grill for about 5 minutes, until the sauce is bubbling and beginning to turn brown.
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Farmhouse Vegetable Soup

Farmhouse Vegetable Soup

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

Farmhouse Vegetable Soup

6 –8 servings
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40 g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) good chicken stock (5 cups)
  • 120 ml (4 fl oz) natural yogurt (½ cup)
  • salt and freshly ground black pepper

  • Serve with some crusty bread and a slice of favourite cheese.


  • Method
  • Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into small florets.

  • Now melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat with the butter. Cook the vegetables over a medium–low heat, stirring occasionally, until they start to soften, about 10 minutes.

  • Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes.

  • Strain the vegetables, reserving the liquid. Then purée and return to a clean saucepan. Add the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.
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Updated: March 26, 2019

Chicken and Cauliflower Pasta Bake

Chicken and Cauliflower Pasta Bake

Here is a lovely dish to use up that leftover chicken or turkey. Chicken chunks are combined with cauliflower florets, baby spinach and penne in a flavoured cheese sauce which is topped with a crisp, cheesy, breadcrumb topping.

Chicken and Cauliflower Pasta Bake

4 servings
  • Preparation time: 40 minute
  • Cooking time: 40 minutes

  • Ingredients
  • 225 g (8 oz) penne (3 cups)
  • ½ medium cauliflower
  • 45 g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 1 onion, diced
  • 45 g (1½ oz) flour (¼ cup)
  • salt and freshly ground black pepper
  • 300 ml (20 fl oz) chicken stock (2½ cups)
  • 225 g (8 oz) cheese, grated (shredded) (2 cups)
  • 340 g (12 oz) cooked chicken or turkey cut into small chunks (3 cups)
  • 115 g (4 oz) baby spinach leaves (4 cups)
  • 2 tbsp sage, chopped
  • 1 tsp thyme, stems removed
  • 45 g (1½ oz) fresh breadcrumbs (1 cup)

Equipment

  • You will also need a 3 litre (12 cup) casserole dish, greased.


  • Method
  • Preheat the oven to 190°C (375°F) (gas5)

  • Cook the pasta in a pan of boiling, salted water for 6 minutes.

  • Next, break the cauliflower into small florets and once the pasta has cooked for 6 minutes, add the florets to the pan. Bring the water back to the boil then cook for 2 minutes. Drain well.

  • Meanwhile, melt the butter in a medium pan. Add the onion and stir to coat with the butter, then cook gently for about 3 minutes until the onion begins to soften. Now stir in the flour and season. Next, gradually whisk in the stock until there is a smooth sauce. Then bring the stock to the boil, reduce the heat and continue to cook until the sauce thickens slightly, stirring constantly. Remove the pan from the heat and add three quarters of the cheese, stirring until it has melted.

  • In a large bowl combine the pasta mixture, meat, spinach, sage, thyme, and sauce. Pour into the casserole dish.

  • Now toss the breadcrumbs with the remaining cheese and sprinkle evenly over the top,

  • Bake in the oven for 25–30 minutes until the sauce is bubbling around the edge and the top is golden.

  • Leave to stand for 5–10 minutes before serving.
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Pork in a Creamy Sauce with Fresh Vegetables

Pork in a Creamy Sauce with Fresh Vegetables

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

Pork in a Creamy Sauce with Fresh Vegetables

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops, OR
  • 450 g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion, sliced
  • 10 fl oz can creamy vegetable condensed soup, asparagus or broccoli work well
  • 150 g (5 fl oz) water (⅔ cup)
  • 2 carrots, sliced
  • ½ small cauliflower
  • ½ small broccoli crown

Equipment

  • You will also need a large frying pan/skillet


  • Method
  • Heat the oil in the pan/skillet. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan/skillet and keep warm.
  • Drain off any fat from the pan/skillet and then add the soup and water. Stir until combined, also scraping off any crusty bits that have stuck to the bottom of the pan. Bring to just under the boil.
  • Return the pork to the pan/skillet. Cover the pan and let the soup simmer for 15 minutes until the meat is cooked through, stirring the soup occasionally.
  • Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7-10 minutes, until just tender.
  • Top the pork with the onion slices and spoon over the sauce.
  • Serve with the steamed vegetables.
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Updated: April 7, 2018