Cauliflower Cheese by James Martin is a savory dish consisting of soft cauliflower coated in a silky cheese sauce seasoned with herbs and spices and baked for 40 minutes until golden.
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🤍 Why You’ll Love This Cauliflower Cheese Recipe:
- Aromatic Bliss: Infused with bay leaves, cloves, thyme, and peppercorns.
- Textural Harmony: Tender cauliflower, silky sauce, crispy breadcrumb topping.
- Effortless Elegance: An impressively easy recipe for a sophisticated dining experience.
❓ What Is James Martin’s Cauliflower Cheese Recipe?
James Martin’s Cauliflower Cheese is a tasty meal that features tender cauliflower covered in a rich Cheddar-infused sauce, topped with aromatic herbs, and baked until done.
🥦 James Martin Cauliflower Cheese Ingredients
- 1 whole cauliflower
- 250g butter
- 250g plain flour
- 2 litres of semi-skimmed milk.
- 300g mature Cheddar cheese, grated
- 1 onion, peeled & halved
- 5 bay leaves
- 2 cloves
- 10 sprigs of thyme
- 10 black peppercorns
- 1 tbsp horseradish sauce
- 1 tbsp English mustard
- Salt & pepper
- Panko breadcrumbs
- 100g Parmesan
🥘 How To Make James Martin Cauliflower Cheese
- Cut the cauliflower in half lengthwise and remove the tough core and outer leaves.
- Season with salt and bring a pan of water to a boil.
- Coat the cauliflower in boiling water for 5 minutes, or until it becomes soft.
- Set it aside to steam for 3 minutes after draining it onto a resting rack.
- Separate into individual flowering parts.
- In a large pan, melt the butter to make the sauce.
- Bring the milk, bay leaves, cloves, thyme, peppercorns, and onion to a boil in a separate pan.
- Boil for 15 minutes to let the flavors infuse, and then strain through a fine strainer.
- Slowly whisk in the flour until a thick paste forms after the butter has melted in the other pan.
- Allow the flour to sit at low heat for around 5 minutes to drain.
- Gradually whisk in the strained milk to the paste, being careful not to break any lumps that may appear.
- After you add all the milk, boil the sauce for 7 minutes, and it should be silky smooth.
- Then, stir in 200g of grated cheese until it melts into the sauce.
- Add the mustard and horseradish once everything has been mixed in, and then add the salt and pepper.
- At last. Place the cauliflower florets in an ovenproof dish after coating the bottom with approximately one-third of the white sauce. Pour the remaining sauce over the florets, making sure to coat them thoroughly.
- Top the white sauce with the remaining 100g of Cheddar cheese, then scatter breadcrumbs and parmesan evenly over the surface. Bake at 180°C for 18 minutes, then serve.
💭 Recipe Tips
- Tender Cauliflower: Parboil just until tender.
- Smooth Sauce: Gradually whisk flour into butter and milk.
- Infuse Flavors: Let herbs and spices infuse for a robust taste.
- Cheese Integration: Gradually stir in Cheddar for smoothness.
🍞 What Goes Well With Cauliflower Cheese?
Complete cauliflower cheese with roast beef, garlic bread, or a stew bourguignon, gammon steaks, Korean fried chicken, baked beans, and watercress salad.
🎚 How To Store Leftovers Cauliflower Cheese?
- In The Fridge: Keep leftover cauliflower cheese in the fridge for up to 3 days in a sealed container.
- In The Freezer: Leftover cauliflower cheese can be frozen for up to 3 months. Let it defrost in the fridge overnight.
🥵 How To Reheat Leftovers Cauliflower Cheese?
- Oven: Set the oven to 350 degrees F then transfer cauliflower cheese to a baking pan and heat for 5 to 10 minutes, or until heated.
- Microwave: Lay cauliflower cheese on a microwave-safe plate and heat for 2 to 3 minutes, or until hot through.
FAQs
Why is my cauliflower cheese runny?
Your cauliflower cheese might turn runny if overcooked. Brief parboiling maintains texture, preventing excessive moisture release.
How do you keep cauliflower cheese from getting lumps?
To keep cauliflower cheese from getting lumps, whisk the flour gradually into melted butter, ensuring a smooth paste before adding milk.
Why does my cauliflower cheese curdle?
Your cauliflower cheese may curdle if cooked at too high a temperature. Maintain moderate heat for a smooth, creamy consistency.
Why is my cauliflower cheese bland?
Your cauliflower cheese may taste bland if not adequately seasoned. Elevate flavor with preferred herbs and spices.
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James Martin Cauliflower Cheese Nutrition Facts
Amount Per Serving
- Calories 252
- Calories from Fat 126
- Total Fat 14g
- Saturated fat 6g
- Cholesterol 27mg
- Sodium 1134mg
- Carbohydrates 24g
- Net carbs 23g
- Fiber 1g
- Glucose 14g
- Protein 8g
James Martin Cauliflower Cheese
Description
Cauliflower Cheese by James Martin is a savory dish consisting of soft cauliflower coated in a silky cheese sauce seasoned with herbs and spices and baked for 40 minutes until golden.
Ingredients
Instructions
- Cut the cauliflower in half lengthwise and remove the tough core and outer leaves.
- Season with salt and bring a pan of water to a boil.
- Coat the cauliflower in boiling water for 5 minutes, or until it becomes soft.
- Set it aside to steam for 3 minutes after draining it onto a resting rack.
- Separate into individual flowering parts.
- In a large pan, melt the butter to make the sauce.
- Bring the milk, bay leaves, cloves, thyme, peppercorns, and onion to a boil in a separate pan.
- Boil for 15 minutes to let the flavors infuse, and then strain through a fine strainer.
- Slowly whisk in the flour until a thick paste forms after the butter has melted in the other pan.
- Allow the flour to sit at low heat for around 5 minutes to drain.
- Gradually whisk in the strained milk to the paste, being careful not to break any lumps that may appear.
- After you add all the milk, boil the sauce for 7 minutes, and it should be silky smooth.
- Then, stir in 200g of grated cheese until it melts into the sauce.
- Add the mustard and horseradish once everything has been mixed in, and then add the salt and pepper.
- Place the cauliflower florets in an ovenproof dish after coating the bottom with approximately one-third of the white sauce. Pour the remaining sauce over the florets, making sure to coat them thoroughly.
- Top the white sauce with the remaining 100g of Cheddar cheese, then scatter breadcrumbs and parmesan evenly over the surface. Bake at 180°C for 18 minutes, then serve.
Notes
- Tender Cauliflower: Parboil just until tender.
Smooth Sauce: Gradually whisk flour into butter and milk.
Infuse Flavors: Let herbs and spices infuse for robust taste.
Cheese Integration: Gradually stir in Cheddar for smoothness.
James Martin Cauliflower Cheese