Spiced Cauliflower Cheese
- serving for 3-4
- 1 hour
- oven
For Cauliflower
Ingredient
cauliflower 1 large head
Seasoning
salt & oil
For Roux Sauce
Ingredient
butter 60 g
plain flour 60 g
whole milk 600 ml
double cream 50 ml
cheddar cheese 80 g
Spice & Herb
chilli powder 1 tsp
ground ginger 1 tsp
ground turmeric 1 tsp
garam masala 2 tsp
ground coriander 2 tsp
fenugreek leaves 1 tsp
garlic minced 4 cloves
Seasoning
Salt & white pepper to taste
Others
Toppings
cheddar cheese
Directions
Roast cauliflower florets with a little oil and a pinch of salt at 200c for 20 mins
Melt and brown slightly the butter in a pan then add the spices along with the garlic cook for 1 min
Add the flour cook it on low heat for 5 mins
Add 100 ml milk at a time constantly stirring then add cream and grated cheddar
Season to taste with salt and pepper
Mix the cauliflower and the sauce to an oven proof tray top with cheddar cheese
Bake at 200c for around 25 mins
Principles
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Cook flour: cook out raw flour taste
- Adding liquid to roux with temperature difference : avoid lumping
- Adding liquid to roux little by little: avoid lumping
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
- Roux stage: white, blond, brown, dark brown
- Fenugreek leaves: known as kasoori methi, a Indian originated plant has a flavor like celery, maple, nut
credit to chefthombateman