For years, I would often refer to a female student as mon petite choux fleur. Then one she decided one day to Google it and of course realised I was calling her "my little cauliflower", she half heartedly protested the next day, but insisted I did not stop!
A recent addition (15th century) to our diets, the humble cauliflower, that beauty of the cabbage family was a popular item in the Wellman household. In French it is known as 'choux fleur' (cabbage flower) and it is from this choux pastry gets its name, as the chef that created profiteroles thought they looked like tight head cabbages or cauliflowers.
Chefs of late seemed to have re-discovered what a wonder cauliflowers are, rather than just as neat under or overcooked florets, they now slice it paper thin and serve it raw, or there is the current fad of making a creamy puree with it and serving it with scallops. My mother was waaaaaaay ahead of them and often cooked and served it as a puree with our Sunday roast. Although my mother's version also included the green outer leaves, that gave it bejewelled look.
But hearing that we had cauliflower cheese for tea (dinner) was always welcome sound. Mind you we probably didn't need to be told as that familiar aroma permeated, nay, invaded the air. It was a dish that my mother adored all her life, and was one of the last dishes I ever cooked for her; although, she was very ill and did only eat a few mouthfuls, served as always, as she liked it, with thick slices of bread and butterA recent addition (15th century) to our diets, the humble cauliflower, that beauty of the cabbage family was a popular item in the Wellman household. In French it is known as 'choux fleur' (cabbage flower) and it is from this choux pastry gets its name, as the chef that created profiteroles thought they looked like tight head cabbages or cauliflowers.
Chefs of late seemed to have re-discovered what a wonder cauliflowers are, rather than just as neat under or overcooked florets, they now slice it paper thin and serve it raw, or there is the current fad of making a creamy puree with it and serving it with scallops. My mother was waaaaaaay ahead of them and often cooked and served it as a puree with our Sunday roast. Although my mother's version also included the green outer leaves, that gave it bejewelled look.
recipe - cauliflower cheese a la mamon
001 pc cauliflower
050 gm flour
750 ml milk
002 cup grated cheddar
recipe - method
Place a large pot of salted water onto boil and pre-heat the oven to 180C. Remove any green outer leaves and any thick core from the cauliflower, break or cut into florets. Place into the rapidly boiling water and simmer until softened, remove from heat and drain in a colander.
Mix the flour with some of the milk, and heat the remaining milk. Add the flour and milk mix, and stir over a medium heat until thickened sauce is achieved. Cook gently for five minutes and then beat in 2/3's of the cheese (a good mature cheddar is best). Taste and season with salt and pepper
Place the cauliflower into a lightly buttered shallow dish, pour over the cheese sauce. Sprinkle with the remaining grated cheese and bake for approx 30 minutes until bubbling and a lovely golden brown.
recipe - cheffie's cauliflower cheese
001 pc cauliflower
060 gm butter
050 gm flour
750 ml milk
002 cup grated cheddar
001 cup cream cheese
002 tbs creme fraiche
002 tbs chopped chives or parsley
breadcrumbs
001 cup cream cheese
002 tbs creme fraiche
002 tbs chopped chives or parsley
breadcrumbs
recipe - method
Place a large pot of salted water onto boil and pre-heat the oven to 180C.
Remove any green outer leaves and any thick core from the cauliflower, break or cut into florets. Place into the rapidly boiling water and simmer until softened, remove from heat and drain in a colander, allow to drain well and steam dry.
Remove any green outer leaves and any thick core from the cauliflower, break or cut into florets. Place into the rapidly boiling water and simmer until softened, remove from heat and drain in a colander, allow to drain well and steam dry.
Melt the butter over a low to medium heat and add the flour, combine with a wooden spoon and allow to cook gently for 5 minutes, stirring almost constantly so there is no browning. Gradually add the milk, add in small amounts and stir or beat to combine until a smooth, glossy sauce is achieved. Cook gently for five minutes and then beat in 2/3's of the cheese (a good mature cheddar is best) and the cream cheese. Taste and season with salt, pepper and freshly grated nutmeg. Beat in the creme fraiche and chopped herb.
Place the well drained and dried cauliflower into a lightly buttered shallow dish, pour over the cheese sauce. Sprinkle with the remaining grated cheese and bake for approx 30 minutes until bubbling and a lovely golden brown.
next week - mum's stew and dumplings .......
next week - mum's stew and dumplings .......
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