Cauliflower cheese is a decidedly British dish, and one, I have to say, I fell in love with nearly 20 years ago when I arrived here and never stopped loving. One look at this search of Cookbook a Month archives will show you how much we love cauliflower cheese and variations thereof. It’s a winner.
For this recipe, you start by making the cheese sauce. If you’re at all nervous about making a roux– the foundation of all good cheese sauces– the directions here are clear and helpful. Also– and I would fail as a reviewer if I didn’t mention this– it produced the best cheese sauce I’ve ever had in my life. Honestly. It’s not as if this recipe is all that different from any other cheese sauce I’ve ever made, but there was something about it that made it special. It evoked strong memories of dining in Paris for me and I couldn’t stop stealing spoonfuls of it while I went about making the rest of dinner.
Once the cheese sauce is done (or if you’re following the philosophy of The Magic Fridge and you’ve taken it out of your refrigerator), you then get on with the cauliflower cheese portion of it. Another great tip out of this was to boil the cauliflower and then roast it for a short amount of time. This step prevented the cauliflower from softening too much and also gave it a bit of a nutty flavour. This was genius. An extra step, to be sure, but worth it.
Magic Fridge Cauliflower Cheese: For The Win.