Quick Fix: Every Occasion - Cheesy Cauliflower Bake Page 285

[Cornish Cream]

I made this recipe today.I halved the ingredients ( I cooked the sauce 6mins/ 90c / speed 4) and it still made six good portions.I did use frozen cauliflower that I had in the freezer.I don't know whether this contributed to a watery result in the bottom of my dish or whether it was the cherry tomatoes I used.I have never seen " bocconcini cheese " here so used Mozzarella pearls.The sauce has a very subtle cheese flavour.We all enjoyed it.

Linked CC.

[Wonder]

Thanks CC. There are so many recipes in this book that I haven't even noticed yet. This looks like one I would like but would need to cut it down as only DH and I enjoy cauliflower and cheese sauce.

[judydawn]

I daresay the frozen cauliflower would have left some liquid in the bottom CC, did you thaw it out completely before assembling the dish?  I'm very surprised the dish was so subtle in the taste of cheese - with 3 different cheeses I thought it might be a bit rich.

[Cornish Cream]

No the cauliflower wasn't quite defrosted Judy so you are probably right about it contributing to the liquid in the bottom of the dish.This cheese sauce didn't have the strong cheese taste of ordinary Cauliflower Cheese recipe so maybe that's why I thought it had a more subtle flavour.

[cookie1]

Thanks, another one to put a post it on.

[Ekusumo]

Made this today and I actually like the subtlety of the cheese. I made this into a simple lunch meal by adding pasta at the bottom layer. I only used cheddar and Parmesan. Didn't add boconcinni because I thought it would be too much cheese for a meal. Didn't add speck either because I don't like crispy bacon. (I know I'm strange. )

I don't get that water at the bottom because I used fresh cauliflower. My cheese sauce was actually quite thick. Overall I would make this again because hubby is a big cheese fan and it would make a really nice side dish to go with a steak.

[Nikkit]

I made this the other night and must have done something wrong...like not read the recipe properly knowing me, but here's my take on it anyway.
We all loved it though, and I will make it again.

Loved the sauce. Cheesey, thick, tasty - yum. Will use the sauce in other recipes as it is good. I only cooked mine for about 5-6 mins (can't remember) as it was thick and I reckoned it didn't need the full 10 mins.
I didn't put the bocconcini in (didn't have any)
I used bacon instead of speck.
Didn't put in cherry toms as I didn't have any.
I mixed broccoli and cauli together and next time I think I'll steam them both for a couple of minutes to par cook them as after the time in the oven they were still a bit too crunchy.

Love the idea of pasta on the bottom Ekusumo - will write a note in my book to try that next time.

[judydawn]

This is the first time I've seen a cauli bake using uncooked cauli.  Was everyone else's cooked through or did you all par-cook it?

[CreamPuff63]

the recipe says "small florettes" so maybe your pieces were too chunky nikkit?

[Wonder]

I've started not pre cooking our cauli for cauli bakes and just increase the oven time by about 10 mins, much easier than having to cook it first.

[cookie1]

I'm making this tonight, so thanks for the hint Wonder.

[Nikkit]

CP - could have been too chunky as Miss 12 got the cauli ready, although thinking back the broc was pretty small florets and they weren't cooked through either.
I like raw cauli and broc anyway - so it didn't really bother me, but hubby and the kids like theirs cooked.

[cookie1]

We were behind the eight ball tonight so DH did the cauliflower for this while I did the rest. It has been in the oven 45 minutes and despite him saying it was ok I think it will take another hour to cook. He was being very helpful though.

Have just checked it, gee it tastes nice and it is cooked.  
             

[Ekusumo]

My cauliflowers that weren't covered by the sauce was on the crunchy side.

[Ekusumo]

@nikkit it's best that you precook the pasta shells by submerging it in boiled water for 15 mins before putting it in your baking pan. Learned it from Alyce in her QFIT.