Cauliflower, mayonnaise, mustard and cheddar cheesecome together in this easy and delicious side dish! It is fancy enough for entertaining, and…did I say easy??
Cauliflower, Mayo, Mustard and Cheddar cheese all come together in this easy and delicious side dish! Fancy enough for entertaining. And..did I say easy?
This recipe is one of those really easy recipes that is always a hit. And the best part…you only use 6 ingredients, including salt and pepper. Now, think about that! Are you in yet???
I started making this when the kids were still living at home. As I posted with the Southwestern Corn Dip, when Jennifer was in the hospital in Lubbock for 101 days before the twins were born, this was one of the recipes I always had to make and take to the hospital for her…including on Thanksgiving. (Don’t recommend having your Thanksgiving dinner in a hospital…you’ll be doing without the wine!) She loves this cauliflower…and I love this cauliflower because it is so easy. You can get all of the preparation, up to baking, done ahead of time. Just pop it in the oven about 15 minutes before serving time.
My sister-in-laws and I always split up the holidays. My sister-in-law, Cherie, has always had Thanksgiving at her home. I think that has always been one of the kids’ favorite holidays with the hugeextended family. It had grown to about 60-70 relatives. Well, starting 2 years ago, our Thanksgiving lives changed. 3 years ago, Jennifer’s husband, Bennie, became the head strength coach at the University of Texas at Austin. 2 years ago, Texas started having a game on Thanksgiving weekend so; guess where we started going for Thanksgiving. For the last 2 years, we have had Thanksgiving at Jennifer’s house in Austin with our family and my sister, Suzann, and her husband, Bill. This cauliflower dish had to be on the menu…along with lots of other family favorites. I will try to get them all posted so you can take a look at them and consider using them for your Thanksgiving dinner.
These are the ingredients you will need for the Cheese Frosted Caulifloweralong with a fresh head of cauliflower.
I try to use a good quality Sharp Cheddar Cheese, and if I have the time, I prefer to grate the cheese myself. As I have learned, the cheesemelts better if it’s freshly grated. I must say, I’m usually too lazy to take the time to grate it! However, I the buy theTillamook Sharp or Medium Cheddar Cheesein a large block from Costco just in case I decide to grate my own. (If the twins are here, I use it to make my World Famous Grilled Cheese Sandwiches!!) I also get the large jar of Hellman’s mayonnaise there. Since I only use Hellman’s mayonnaise, and I use a lot of it, I like getting it in the large jar.
This is a really fresh, Texas grown head of cauliflower. To prepare it, simply break off the green leaves, rinse it and let it drain.
You will need a pot tall enough to submerge the head of cauliflower in water and allow room for the boiling water.
This is what it looks like after you spread the cauliflower with the mayonnaise/mustard mixture.
I usually glop the mayonnaise/mustard mixture on the cauliflowerwith a spoon, then spread it around with my fingers…maybe so I can lick my fingers clean??? I could eat this mixture with a spoon…forget the cauliflower! This sauce reminds me of when I was a kid, my friend, Laura Gustafsen’s, mother used to make us a mayonnaise/mustard dip with Fritoesand a co*ke. I can still see us sitting at her kitchen table having our snack and talking about kid stuff. It was the best! I still sometime cheat and make it…comfort food, I guess, but it makes me smile!
Sprinkle the shredded cheese over the mayonnaise/mustard mixture. Be sure to completely cover the top and the sides of the cauliflower with the shredded cheese. Then slightly press it into the mixture to make sure it sticks.
CHEESE FROSTED CAULIFLOWER
Author: Brenda Small
Serves: 8
Ingredients
- 1 large cauliflower head (leave whole), green leaves broken off, rinsed and drained
- dash sea or Kosher salt
- to taste fresh ground white pepper
- to taste sea or Kosher salt
- ½ cup Hellman's mayonnaise
- 2 teaspoons prepared mustard (I use French's)
- ¾ cup finely shredded sharp cheddar cheese (more may be necessary to totally cover the head of cauliflower)
Instructions
- Preheat the oven to 375F.
- Lightly spray a heat-proof, shallow, round casserole with Pam. I use a round Corning Ware or Pyrex pie or quiche pan.
- Place the cauliflower, stem side down, in a deep pot and cover with water.
- Sprinkle with a dash of salt.
- Cover the pot and bring the water to a boil.
- Reduce the heat so the water is at a medium boil.
- Boil for about 15 minutes, or until the cauliflower is slightly soft when pierced with a skewer. (Be careful not to over-cook, as the head will fall apart.)
- Drain well and cool in a colander.
- In a small bowl, combine the mayonnaise and mustard.
- When the cauliflower is completely cooled, place it in the prepared casserole stem side down.
- Lightly sprinkle with salt and pepper.
- Spread the mayonnaise/mustard mixture over the cauliflower as if you were icing a cake.
- Cover with the shredded cheese, pressing the cheese into the mayonnaise mixture.
- Bake in the preheated oven for about 10 minutes, or until the cheese just starts to melt and is bubbly.
FAQs
Drain well
Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.
What goes well with cauliflower cheese? ›
The best side dishes to serve with cauliflower cheese are crispy green beans, gluten-free bread, roasted potatoes, sautéed mushrooms, steamed broccoli, garden salad, garlic bread, caramelized carrots, grilled asparagus, rice pilaf, zucchini fritters, quinoa, potato wedges, eggplant parmesan, pulled pork, and fresh ...
What pairs well with cauliflower? ›
Anchovy, beef, blue cheese, buffalo mozzarella, butter, cheddar cheese, chickpeas, curry, farro, feta cheese, gruyère cheese, parmesan cheese, pork, quinoa, rice, saffron, tahini, tofu, turkey, turmeric, yoghurt.
How long to cook frozen cauliflower cheese? ›
Oven from frozen
Instructions: For best results oven cook from frozen. 200°C/Fan 180°C/Gas 6 Place in a shallow oven proof dish in the centre of a pre-heated oven for 40-45 minutes. Serve immediately.
How do you keep cauliflower from getting soggy? ›
"Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay. The edges will get much crispier than they would if you baked them on parchment paper.
What does soaking cauliflower in milk do? ›
When blanching or cooking cauliflower, keep it white by adding 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.
Why can't you freeze cauliflower cheese? ›
It can be made up to 3 days in advance and stored in the fridge until ready to cook. It is possible to freeze cauliflower cheese but unfortunately the sauce can sometimes turn thin and sligtly watery on defrosting, so we prefer not to freeze the dish if at all possible.
Is cauliflower cheese good for IBS? ›
Unfortunately, cauliflower is a no-go when it comes to a low FODMAP diet. This is because cauliflower contains high levels of mannitol, a common FODMAP within vegetables. FODMAPS are carbohydrates which your small bowel cannot digest. Instead, the bacteria in your large bowel ferment them, result in gas production.
What organ is cauliflower good for? ›
Cauliflower Benefits
Fiber helps maintain healthy digestion, reducing your risk of digestive disorders. It also promotes the growth of good bacteria in your gut. A healthy balance of gut bacteria helps lower inflammation in your body and reduces your risk of heart disease, dementia, and obesity.
What is broccoli and cauliflower together called? ›
Romanesco, also known as broccoflower or Roman cauliflower, is a chartreuse, unique-looking vegetable prized for its appearance and mild flavor. It is sometimes assumed to be a hybrid between broccoli and cauliflower but is botanically different (although related).
Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.
Why does cauliflower cheese go watery in the oven? ›
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
Is frozen cauliflower cheese good for you? ›
Fresh or frozen, fruit and vegetables that don't have any added ingredients are healthy choices. Vegetable dishes like vegetable soups, cauliflower cheese or frozen vegetable mixes with seasonings added can still help you towards your 5-a-day, but are likely to include added salt, and potentially saturated fat too.
How do you keep frozen cauliflower from getting mushy? ›
Cooking with too much water leads to mushy vegetables. That's why we recommend sautéing, roasting, or steaming frozen vegetables instead of boiling them. Here's how: Sauté – Heat a wide pan over medium high heat, add frozen vegetables and a little oil or butter, stir and cook (uncovered) for five to seven minutes.
How do you keep cheese from getting watery? ›
Wipe the cheese dry, wrap in parchment or wax paper and place in an airtight container. Store in your vegetable drawer or if you have one, the shelf compartment specifically designed for cheese. This is a more temperature stable area and cheese seems to last better when placed here.
How do you remove excess water from cauliflower? ›
Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!
How do you make cheese sauce less liquidy? ›
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
Why is my cheese spread watery? ›
No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It's common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.
