Cauliflower cheese

[Chris Hammond]

Anybody got a bomb proof recipe please? Made with real cheese though, not one of those packets of monosodium glutamate.

No matter what I try the sauce always splits.

[OLDESOX]

try this operator error it seems,
If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.21 Jun 2023

[ChrisWales]

I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work

[Edward.P.A.C]

Make a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.

Stick in oven till done

[fergie68]

I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work

I'm gonnie give this a go.

[ChrisWales]

I just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work

I'm gonnie give this a go.

Don't ask quantities as it's all a bit finger in the air, nonetheless it came out well tonight.
I had to thicken it up a bit during cooking so just mixed up some extra flour with a little bit of water and stirred it in slowly.

[fergie68]

[Steve Dennington]

Make a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.

Stick in oven till done

Yep, exactly that

[ChrisWales]

Bit of paprike on top too

[Chris Hammond]

just stir some flour into milk, add grated cheese.
As it happens I'm making cheesey garlic mushrooms tonight so garlic and onion fried in the pan, stir in some flour to make a thickening paste, add milk on low heat, stir in cheese.
Probably much better ways but it seems to work

Thanks Chris That is exactly what I do but no matter what temp I have the oven at it curdles the sauce??

I mean you do bake it right? Otherwise it’s a cheese sauce made from a roux, which I don’t have trouble making. It’s when I bake it the thing fails.

[Chris Hammond]

try this operator error it seems,
If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.21 Jun 2023

Ok, well that’s something I haven’t tried. I will give it a try next time. Cheers for the heads up.

[Chris Hammond]

Make a roux.
Add your milk till it’s the consistency you want.
Add some English mustard powder (suit to taste)
Stir in extra mature grated cheese
Cover cauli with sauce
Grate some more cheese on top.

Stick in oven till done

Cheers Karl. I’ve done that (add mustard) Just won’t work for me.

[ChrisWales]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

[Chris Hammond]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

[Steve Dennington]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at all

[Chris Hammond]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at all

I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

[ChrisWales]

Too hot in oven ?
(Guessing)

[Chris Hammond]

Too hot in oven ?
(Guessing)

I read that elsewhere Chris and I have tried it at a lower temp. Maybe another factor I should experiment with.

[Steve Dennington]

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

It's an odd one, Chris. I can only think that it's something that you are doing, rather than something you're not, but I can't imagine what it might be! Follow Karl's directions and you really should get a decent result.

[Edward.P.A.C]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at all

I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

Maybe a silly question Chris.

Are you cooking the cauliflower first ? Or cooking it in the sauce ?

[Chris Hammond]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at all

I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

Maybe a silly question Chris.

Are you cooking the cauliflower first ? Or cooking it in the sauce ?

Yes mate, I boil the cauliflower in water until it’s almost cooked then pour the sss as ice over, grate a bit of cheese over the top and bake.

[Chris Hammond]

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

It's an odd one, Chris. I can only think that it's something that you are doing, rather than something you're not, but I can't imagine what it might be! Follow Karl's directions and you really should get a decent result.

I always make the sauce with a roux Steve. Even the sainted Delia describes the same method in her recipe, but alas it always curdles.

I do usually make my roux from a butter spread rather than actual butter, but I tried real butter last tine and got the same result.

[Edward.P.A.C]

I bake mine and its fine, what milk do you use?
I use blue top and no probs

Only ever use Semi-skimmed. Perhaps that’s a factor?

Don't think so, Chris. Curdling sauce is an odd one, but I use semi-skimmed and no problems at all

I think the correct term is the sauce spitting Steve, but as I said, no matter how many times I try it the sauce splits and I end up with a thin liquid and curdled cheese.

I’ve tried salting the cauliflower first to remove extra water, as it almost seems like the moisture comes out of the cauliflower and causes the cheese to turn to lumpy curds.

Maybe a silly question Chris.

Are you cooking the cauliflower first ? Or cooking it in the sauce ?

Yes mate, I boil the cauliflower in water until it’s almost cooked then pour the sss as ice over, grate a bit of cheese over the top and bake.

No idea then Chris ???

You’re doing everything the same as me… ? Can’t say I’ve ever had a sauce split

[ChrisWales]

No idea whats going wrong I'm not a great chef but my Cauli cheese works out ok. I'll try and remember to make one this week.
Part boil tha cauli, i prefer a steamer as it keeps the flavour better, drain it well, pop it in the dish and pop sauce on top.

[Chris Hammond]

Cheers guys. Much the same result I always get. It seems I’m doing nothing wrong yet still it goes pear shaped.

[MarkBerrisford]

Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman

[ChrisWales]

I dont go on it but will see if i can find the recipe

[Andrew]

Try different cheese

Never liked extra mature cheddar. Could it be some low-fat s***e or vegan stuff you've picked up and not noticed

[Chris Hammond]

Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman

Thanks Mark but unfortunately I don’t do Instagram.

[Chris Hammond]

Try different cheese

Never liked extra mature cheddar. Could it be some low-fat s***e or vegan stuff you've picked up and not noticed

Thanks Andrew. I thought it might be because I use a ‘lite’ version of butter, so I tried using real butter last weekend but sadly achieved the same result.

I’ve tried various cheeses including a variety of cheddars and Red Leicester.