Hiya everyone and welcome back! With Thanksgiving just around the corner, I thought it would be fitting to share one of my husband’s favorite recipes with you all- cauliflower cheese. Cauliflower cheese is a delightful English dish that is simple to make and delicious to eat! Now that is my kind of a recipe! Please join me and my family as we seek to create cauliflower cheese… the English way.
As is our custom, we will also be sharing some lovely, thrifted finds that the children and I have found on our usual thrifting sprees. If you are still in need of a Thanksgiving side dish for Thursday, then this is the perfect place for you.
Eagerly, I look forward to sharing my “grate” ideas with you all. (See what I did there…”grate“…a cheese grater). Right, enough of the cheesy jokes, let’s get to the bake!
~My First Taste of Cauliflower Cheese~
When I was a young girl, I remember eating my grandmother’s version of cauliflower cheese. Of course, the cheese sauce was the highlight. If you have children, you know that getting some children to eat all their vegetables can be a challenge. Enter a tempting cheese sauce.
If memory serves me, the version of cauliflower cheese that my grandmother made was simply steamed cauliflower (with a separate cheddar cheese sauce), that was then poured over the top of the cauliflower.
My version of English cauliflower cheese has some upgrades. Upgrades(?) “Why, yes!” the biggest upgrade is the cheese… for cheese must be delicious… in a recipe that bears the word cheese in its title.
Enter the sharp English cheese. Ahh, yes- English cheese could earn its own post on my blog. It’s really that good!
My top tip for this recipe is this: try to source the best sharp white cheddar cheese that you can. I recommend a visit to your local Aldi for this task.
Not wanting to be bland, I used two of Aldi’s featured cheeses for this recipe. (But then this is no surprise as I purchase all my cheeses from Aldi). The cheeses I used for this recipe were Vintage English Cheddar and Aldi’s Emporium Selection New York White Cheddar Cheese.
~English Cheese~
First things first, it all begins with a grate tasting, quality cheese. If you are a regular follower of my blog, you may recall my post speaking of my time in England and how I so enjoyed the English cheeses, chocolates, biscuits, and bread. (If not, you can read that post here).
English cheese is a knockout showstopper. Actually, it is very similar to the Australin cheese I enjoyed during my time in Australia (before starting college). In my opinion, what sets the English and Australian cheese apart is the sharpness factor. Sharp white cheddar cheese is my favorite English cheese.
If you have never had it, you should stop what you are doing, drive to Aldi, and buy some of their English Vintage Cheddar Cheese. It is sharp and smooth…but also has a little bit of texture-enveloped in all that creamy goodness.
I implore you to give English or Australian cheese a try. You can thank me later.
~A Few Optional Upgrades~
Now a traditional cauliflower cheese is generally a side dish, but with a few adaptations it can easily be made into a main course. Being a mom, I often think of ways to prepare meals that are easy and all rolled into one.
Certainly, I make cauliflower cheese the traditional way. However, I also like to add chicken and bacon to the cauliflower cheese to make it a “one and done” meal. A one pot wonder. Protein, calcium, and veg all in one.
However, this recipe can be made without the chicken and the bacon (so you can feel free to remove the extra bit of protein from the dish if you wish).
Don’t you just love a good flexible recipe?
Cauliflower Cheese
Ingredients
Method
- Preheat oven to 350 degrees F.
- Cut chicken into bite size chunks and place in a casserole dish. Add 1 Tablespoon (cubed butter) to the top of the chicken and sprinkle with salt. Place in the oven for 18 minutes (or until the chicken is no longer pink).
- Add the bacon to a baking sheet and place in the oven. Cook until the bacon is crispy (pat the grease away with a paper towel before chopping bacon into bite sized crumbles).
- Thoroughly wash the cauliflower. Removing the end and center, cut florets into medium sized pieces.
- Steam cauliflower until the vegetable is tender- but not falling apart. Drain well.
- In a heavy bottomed saucepan (over medium-low heat) add 3 Tablespoons of butter and melt. Whisk in the AP flour and cook for one minute (stirring constantly).
- Whisk in milk and allow the mixture to come to a slow boil. The sauce will thicken as it cooks.
- Stir in 1 1/2 – 2 cups of shredded cheese. (Slowly add more milk if the cheese sauce gets too thick for your liking.)
- Pour the cheese sauce over the steamed cauliflower. Gently fold in the cooked chicken and bacon (until all ingredients are coated with the cheese sauce).
- Add 1/2 to 3/4 cup of shredded English cheese to the top of the dish.
- Bake dish for 15-20 minutes or until the cheese is bubbly and turning golden brown in places.
- Allow the cauliflower cheese to cook a few minutes before serving.
Notes
~Gathering the Supplies~
As is my kitchen custom: I cup my hands to my face and say, “Children, it is time for your school lesson.” “Wash your hands and meet me in the kitchen!” “No time to dilly… and no time to dally! Let’s begin!”
While my lovey pupils scramble to meet me, I will make a cuppa tea. Won’t you join me?
The first thing we like to do is discuss our recipe and lay out our supplies on the countertop. Assigning age-appropriate jobs to children helps them to be involved in the cooking process. It also allows them to learn new skills and to gain a better understanding of how food arrives on their dinner plate. Food doesn’t just arrive at an open car window, no-no. It takes a bit of preparation and love.
For our cauliflower cheese recipe, the first job to assign… to a willing pupil… is to wash the cauliflower thoroughly. Once this chore is done, I assign one of my helpers the task of grating the cheese (being mindful not to shave their own knuckles into the grater’s sharp blades.) We also need to measure the butter and the flour, locate the spices, and pour the milk.
“Keep hustling little ones, we are almost there.”
Being timely, efficient, and organized in the kitchen… or in any workspace, is a good lesson for children to grasp.
~Handwritten Recipes-Simply Lovely! ~
If you missed my previous post this week, you can check it out here to see the inspiration behind this lovely fabric recipe holder.
~And Away We Go~
As I mentioned before, cauliflower cheese can be made just as it is- with no added ingredients (no chicken and no bacon). However, I am often thinking of ways to make mealtime easier. Therefore, I love the idea of a “one pot” meal.
That being said, if I am adding chicken and bacon to my dish, I start by cutting the chicken into bite sized chunks. I then place the bites in a casserole dish (with one-two tablespoons of cubed butter, and a sprinkle of salt). Into the 350-degree F oven they go. Here the protein will bake for about 18 minutes (or until juicy and no longer pink).
Note: you can adapt the salt level as you wish. I also line a baking sheet and bake my bacon strips until they are crisp. After the protein is in the oven, I turn my attention to the veg and sauce.
~To Steam or to Boil? That is the Question~
Some cauliflower cheese recipes call for boiling the cauliflower… and some call for steaming. I have done both. However, I will offer a word of caution. When making cauliflower cheese -if you over cook the cauliflower- or do not drain the cauliflower completely, it is likely that your cheese sauce will be too watery in the end. So do your best to not overcook the cauliflower.
If in doubt, once the veg is drained, you can even lay the pieces of cauliflower out on a paper towel to dry before adding them to the cheese sauce. This method ensures that the least amount of moisture is present.
The good news is that this recipe can be easily altered to suit your personal preferences. A thicker sauce can be created by adding more flour and cheese… or, by adding a bit of half and half or even heavy whipping cream. A thinner sauce can be obtained by simply adding a splash more milk. A little experimenting goes a long way with this recipe.
~A Good Cooking Pot is Something of Value~
I wanted to have a little sidenote here to discuss the importance of good pots and pans in the kitchen… for they do some pretty important work.
Last year, I bought an adorable vintage set of practically brand-new (but definitely old) enamel pots. When I saw the set of nested pots, on a bottom shelf of a thrift store, I knew I wanted to buy them. They were only six dollars for a set of three! Bargain. While I generally use the pots as decoration, I wanted to share a picture of them with you because I think they are timeless and elegant.
In fact, it was these vintage pots that inspired me to buy this new Pioneer Woman enamel cooking pot. I find the roses on her pot to be lovely. It is as if the roses are a nod to the fine-china prints of old.
Oh, and speaking of past fine-china prints, I have a thrifted plate, that was made in England, to show you. Incidentally, it somehow reminded me of the new print on my new Pioneer Woman’s pot.
Inspiration comes from many unexpected places!
~Finally, Bringing It All Together~
Once your cauliflower is steamed. You are now ready to make the cheese sauce. This is basically a roux, and the same base can be used to make creamy sauces for countless other recipes. Equal parts butter to equal parts flour. I like to use three tablespoons of salted butter and three heaping tablespoons of all-purpose flour. (However, if my head of cauliflower is on the smaller side, I will then use only 2 Tbsp butter to 2 Tbsp flour).
First, melt the butter and add the flour. (Stirring the whole time.) I allow the flour and butter to cook, for about a minute, before adding my milk into the mix. (This step allows the flour taste to “cook out”- just be careful not to burn it). After the milk comes to a slow boil, I add my cheese. You can add more or less cheese here to suit your individual taste. (Some recipes use a mix of different cheeses, but I prefer a sharp white cheddar with a sprinkle of the English Cheddar on the top).
After all your food is ready- you simply add the cheese sauce to the cauliflower, and then gently fold in the chicken and bacon. (If you are adding the extra protein). All that is left to do is to sprinkle the top of your dish with English cheddar cheese and pop in the oven to bake.
Easy peasy.
~Cauliflower Cheese is Served~
Imagine the excitement you will have- when you pull the piping hot cauliflower cheese from the oven! Upon closer inspection, you can observe the “pop-pop-pop” of the cheese sauce as it is still softy bubbling.
The smell of sharp cheddar cheese and bacon will meet you as you get ready to devour a bite of the most delicious English side dish. This is a true comfort food. Go ahead, kick your feet up, and enjoy each savory bite.
~Until Next Time~
Let me conclude by saying thank you for taking the time to tune into my blog. I hope this English-inspired side dish brings your family together (around the table), to celebrate things you are thankful for. Rejoice in the small things.
Seeing as next week is Thanksgiving (Thursday), I may vary my posting schedule a little… but I am not sure yet. Stay tuned to my https://www.facebook.com/profile.php?id=61576612642003 page for updates.
Personally, I am striving to take each moment as it is given, (often reciting to myself, “Just do the next thing, do the next thing…” the next thing that God places in my path). That statement helps me to keep my perspective when feeling overwhelmed with life’s many demands. Maybe that little reminder will help you as well.
Happy Thanksgiving. I am thankful for you!
~Elizabeth~
Looks delicious Lizz! My grandmother made something like this too!
Thank you, Kim! Nostalgic memories are often the most special. I bet your grandmother’s cauliflower cheese was delicious! 🙂