The recipe for making cheese sauce with white cauliflower is here for you to use. Cauliflower cheese cooked at home is the best option for a side dish or vegetable main dish since it is gooey, creamy, and scrumptious all at the same time. This straightforward recipe will teach you how to make the best cauliflower cheese, and before you go shopping, make sure to take a snapshot of the helpful ingredient list that is located at the bottom of the page. Make sure the white cauliflower is ready: Set the oven to gas at 6, 200 degrees Celsius, and the fan to 180 degrees Celsius. Bring water to a boil in a big saucepan by filling it only halfway and doing so over medium-high heat. Take the outer leaves off of one full cauliflower, then chop the rest of the cauliflower into florets, dividing any large pieces into halves or quarters as necessary to ensure that they are all the same size. Don't throw away the stem and leaves that are left behind since you may cut them up and fry them in stir-fries instead! 
Cauliflower should be cooked: After adding the florets to the pan, bring the liquid to a boil once more. Cook for 5 minutes, or until the cauliflower can be pierced with the point of a sharp knife and is just tender, but is still able to maintain its shape. Drain, then put to the side. Create the basis for the sauce: The cheese sauce starts with a roux foundation. In a pan, over low heat, melt 40 grams of butter while stirring in 50 grams of plain flour until smooth. Cook for just a few seconds while stirring it continually, until it comes together into a smooth and thick paste. Combine the cheese and milk, then: Measure out 450ml milk. Pour just a small bit into the pan and swirl it constantly until it's completely smooth. Continue gradually adding the milk while stirring the mixture until it is completely incorporated. Continue to cook it over low heat for another two minutes while stirring to prevent it from catching on the bottom. Grate 80 grams of aged Cheddar cheese and toss in 1 teaspoon of English mustard until the cheese and mustard have melted into the sauce. After seasoning, remove the dish from the heat. 
Place in the prepared baking dish: A shallow ovenproof dish should have some of the cheese sauce poured into it. After adding the cauliflower, finish covering it with the remaining sauce by pouring it on top. On top of that, grate an additional fifty grams of mature Cheddar cheese, and then lay the dish on a baking tray to catch any sauce that might boil over. Bake and serve: Bake for approximately 20 minutes, or until the mixture is golden brown and bubbling around the edges. As a side dish, it serves 6 people, but as the main course, it serves 2. Flavor twists: Although cheddar and English mustard are a traditional flavor pairing, the sauce can be made with any type of cheese or a combination of cheeses. If you used Gruyère with Dijon mustard, the flavor would be more subdued, but if you used Parmesan or blue cheese (like Stilton), the flavor would be much more intense, and you wouldn't need as much of it. 
Before putting the cheese sauce into the baking dish, add several bits of cooked bacon or ham that have been cut up. This will give the dish a meaty flavor. Alternately, you might prepare half cauliflower florets and half broccoli florets in the same manner as described above. After grating the cheese over the top, you can create a crispy topping by dusting two to three tablespoons' worth of breadcrumbs over the top. Make ahead: Follow the instructions up until the end of step 5 of the recipe. After it has completely cooled, wrap it in cling film, and store it in the refrigerator for up to two days before cooking it. Cook on a baking tray according to the instructions given above, but add eight to ten minutes to the total cooking time to ensure that it is thoroughly heated through. Why does the cheese sauce on my white cauliflower turn watery? If the cauliflower is overdone, the cheese may get runny. Cauliflower that has been overcooked produces water, which seeps into the remaining ingredients. Therefore, even though your sauce was thick when it was put in the oven, it will become watery if it is left there for a lengthy period due to the water from the cauliflower. 
How can cheese sauce be made thicker? Utilize all-purpose flour or cornstarch. The cheese sauce can be made even thicker by adding extra flour or even a few teaspoons of cornstarch. Dissolve the cornstarch or flour in a cup of water in a small bowl. Why did the cheese sauce on my white cauliflower split? There is a chance that the cheese sauce can split and curdle if you cook cauliflower cheese at a high temperature.
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