Cauliflower cheese.

speech returned!
DM used to put whole tomatoes in (still in their skins). She pricked the top of each with a skewer I think to stop them bursting open.
Presumably it was when we had a glut of tomatoes from the greenhouse

DH won't eat it because he doesn't think cheese goes with cauliflower!
I'm speechless for once

I always add Colman mustard powder and paprika to the cheese sauce and add a layer of sliced tomatoes on top of the cauliflower before pouring the sauce over the top and adding more cheese - I will never be thin! DH won't eat it because he doesn't think cheese goes with cauliflower ?!

Grated cheese mixed with breadcrumbs (gf if needed) sprinkled on top makes the topping a bit more crunchy

I like grated cheese with the bought crispy fried onions on top - cheap in a large bag in the Asian section of supermarkets but pricey for a small tub otherwise.

Only the tip of a teaspoon of mustard MaizieD! it just adds a little something.

When I am back to my slim, svelte self (ha ha) I will start making it with a proper roux again.

There are Cornish cauliflowers, broccoli etc in the shops at the moment - why would anyone miss lettuce when you can have cauliflower cheese?

I make ours with diced bacon in the bottom of the dish, sometimes add diced onion too.

Cook the bacon and onions in the oven while the cauliflour is cooking - in boiling water to al dente. I use to cook the cauli whole but it's quicker broken into florets. Cheese sauce is roux based white sauce with lots of strong cheddar. put it all together, top with breadcrumbs and some grated cheese, put it back into hot oven until topping is crispy.

I used to do potatoes with it but even DP with a big appetite found it too filling!

I've never used mustard (DP once claimed he doesn't like it) but it sounds good. I might give it a go next time. I bet he won't even notice

Breadcrumbs are quick and easy to make, whizz bread in food processor and dry out the crumbs in the microwave. I make them in quite large amounts and keep them in an airtight container. They won't spoil as long as they have no moisture left in them.

Just been into Town & seen Exeter cauliflower at £1.50 in the Greengrocer & they're huge (grown about 10/12 miles from where I live)

With my roast at the weekend cauliflower cheese, Yum, can't wait

I adore cauliflower cheese but only make as a treat if my son is visiting.

I do the full fat version ie roux using loadsa butter & plain flour with full milk. Masses of grated vintage cheddar. All then spooned over raw florets in my lasagne dish. Yet more grated cheese sprinkled on top and in hot oven for 45 mins.

My only variation is to do a half broccoli side .... Because DIL doesn't like colly.

I love love love it! My secret vice ....

I add cooked bacon and leeks to my cauliflower cheese and serve it as a main meal. We have tried to grow cauliflowers in our vegetable garden. They are very small but have a lovely flavour.

At today's exchange rate, that 2.39€ is equivalent to £2.03 - on the other hand, if you do all your transactions in euros, the mostimportant factor is the proportion of your income you have to use to buy a cauliflower, so this financial nugget is probably of no relevance to your point!

French people often have choufleur au gratin, mashed with cream, garlic and parsley rather than in bigger florets cheese sauce, and in the 50s and 60s my French mother used to overcook cauliflower mercilessly until it was completely soft and breaking up. I don't know how it managed to retain its it top spot in my vegetable rankings ...

I make any white sauce by using cornflour as a thickening agent for milk, omitting the need to make a traditional bechemal sauce. Then add cheese to taste. Much cheaper way of making a white sauce, no need to buy ready made sauces. Saving pennies, win win in my book.?

Hi TriciaF - I whizz up any left over bits of bread and freeze. You can use them straight from the freezer to top things that are going to be popped in the oven or under the grill.

I always top mine with cheese and tomatoes and then grill, also serve it with bacon crisply grilled, and a few (dare I say it) chips! Like the cauliflower mixed with broccoli too.

@Gillybob..... I hear you ;)

I make a substantial dish by mixing the cooked cauliflower florets with tiny boiled new potatoes (sometimes these are leftovers from the day before) and then adding the sauce - made with strong cheddar - before cooking for 20 mins in a hot oven to brown the top. I usually serve with either cold sliced ham or crispy smoked bacon...Delicious..!

That photo has made me want need to have Cauliflower Cheese for supper SueinHull My DH hates the stuff too.

I turn it into a more substantial dish by adding a large onion, softened but not browned, and hard boiled eggs, quartered, and use well matured cheddar cheese and plenty of black pepper in the sauce and more cheese on the top before browning in the oven so that it's all piping hot--then serve it with baked tomatoes. We've still got tomatoes ripening from the green ones we saved last autumn.

Lidl - 89p. Cheapest I've seen for ages, even before the winter.

Hi everyone. Had to join the Cauliflower Cheese conversation awesome!Regulary I cook my absolutely favourite dish....Cauliflower Cheese. You either love it or hate it! Husband hates the smell so tend to do it when he is away. I used 1/2 boiled cauliflower, made a basic white sauce, added 3 different cheeses (whatever you have in the fridge). Topped with my own dried breadcrumbs. Wacked it in a high oven for 10 minutes to brown the top. I had enough for 2 meals so very cheap to make and a good vegetarian option for anyone on here. Have a good day whatever you are cooking :-)

I love cauli cheese ( but it doesn't love me) so don't have it any more.
when DS was at school, he came home with a tale of woe ( he was, as a child very bad at eating veg) he had gone up for school lunch, spotted the tray of what he thought was pasta in cheese sauce and asked for just that on it's own, so the dinner lady gave him a large helping of it.When he sat down and tucked in, discovered his mistake! We were a bit unkind and laughed.

Fran0251 I'm slightly puzzled by your comment that cauliflower is out of season, I live in Devon & only buy from my local shop or veg delivery (local), definitely in the shop & in organic veg box until about May.

I make a bechemal sauce & use extra mature cheddar, I look forward to trying some of the suggestions of mustard, horseradish etc. I often treat cauliflower cheese as the main part of my meal.

There has been huge variations in the size of "cauli"s this year due to weather conditions in UK, no shortage, so glad as it's one of my favourite veg.

My Cauliflower Cheese is a main meal dish as we're vegetarians. Lots of strong cheddar, English mustard, salted butter.....and I top the dish with fried onions & cherry tomatoes before browning it in the oven.

I did think of breadcrumbs, but don't have any. You can buy packets of them, but they taste synthetic.
My Mum used to make them - leave breadcrusts at the bottom of the oven when it was in use. They go like rusks, then break up with a rolling pin.

Interesting how few of you mention breadcrumbs, many years ago my domestic science teacher insisted 'au gratin' meant covered in breadcrumbs and browned. Apparently the posh name is cauliflower au gratin for cauliflower cheese. Personally I don't care how it's cooked as long as the cheese used is reasonably strong, it's just delicious and hard to resist eating far roo much.

I use a standard roux sauce, grate in some strong cheddar adding some stilton for an extra bite! Super.