Traditional English Cheddar Cauliflower Cheese - Gratin

Excellent. For those without a kitchen scale: 220 g of cheddar worked out to 2 cups shredded and packed 25 g of breadcrumbs was about 1/4 cup 50 g of butter was 1/4 cup

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Absolutely delicious! I used Kerrygold Reserve Cheddar. Made this to go with our Sunday roast and it was perfect. Thanks French Tart!

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Yum, I love cauliflower cheese, and this is an easy and tasty recipe! Definately a five star keeper! French Tart, you are obviously a talented chef, I have come across a few of your recipes on here now and they are all great! Thanks!

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I enjoyed this dish. I was glad that I actually had Coleman's English mustard.

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Made this for a vegetarian dinner party. One guest didn't like cauliflower and didn't tell me, even though I had asked him to tell me what he didn't like. My BF told me he had several servings:) It was a bit saucy, but my cauliflower wasn't terribly large. At first I thought it needed more mustard (yes, I used Colman's) but the next day I thought it was just perfect! I also used a high-quality aged cheddar. I'll be making this again, thanks.

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This was great. Left the breadcrumbs and it was still delicious. Thank you for sharing

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This is awesome -- way better than I had hoped even after reading all the stellar reviews. This would be a great dish for those who may think they don't enjoy cauliflower. If I didn't know what it was, I would have guessed it was a potato au gratin. I used the biggest head of cauliflower I could find, 4 ounces of full-fat extra sharp cheddar, 4 ounces of 2% reduced fat extra sharp cheddar, and used a blend of skim and 1% milk with a touch of non-fat half & half for the dairy. For the butter I reduced the amount just a little and used a butter/canola oil spread (land-o-lakes brand). It was still very rich and satisfying and DH could not tell it was not made with full-fat everything. It is even better the next day. This was crazy good -- thanks for posting!

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Oh wow! This is divine! Thank you for sharing this awesome cauliflower recipe. My family loved it and requested it often. Yes indeed, I will oblige....lol.

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Yummy! Threw in some broccoli with the cauliflower, left off the bread crumbs (DS watching carbs) and it was Dee-lish. Thanks again!

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Great recipe! DH Loved it. I used a mild cheddar because it's what I had on hand, but will try a sharper cheddar and maybe a little more mustard next time to add some depth and character to the dish. Thanks! UPDATE: I made this again and after reading French Tart's suggestions about the cheddar and English mustard, I went to a specialty grocer to get the Colman's Mustard and matured cheddar - not extra sharp cheddar, but good aged-for-2-years cheddar. Luckily I live in Wisconsin which is the dairy state, so finding good matured cheddar was easy. This really does make a huge difference and add that "depth and character" that I missed by using regular mustard and cheddar! I made it with Maple Glazed Ham Steak and it was Fabulous together!! Thank you so much again for the great recipe, French Tart!

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The only word I can use to describe this dish is PERFECTION! I used to not be as big of a fan of cauliflower, but this was delicious. The cheese sauce is just the right consistency and bakes marvellously. Since I can't find dried English mustard around here, I made my own (Recipe #403803) and it worked brilliantly. The only things I did different was I used a whole 8-oz bag of cheese because I'm a cheese addict, and I used crispy buttery panko for a topping; the crunchy cheesiness was the perfect compliment to the tender cauliflower. Definitely a keeper to make over and over again! Made as a VIP recipenap for Veggie Swap 17.

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Excellent! Everyone to whom I served it loves this: a great change of pace from macaroni and cheese - and healthier! THREE notes: ONE: for slightly-crunchy, non-mushy, cauliflower, put the raw pieces in a bowl while the water in your pot heats to a good boil. Then add the pieces, boil for only 10 minutes, and drain into a colander. If you're not going to add the sauce and eat immediately (without baking), rinse or soak the hot cauliflower in cold water to stop the cooking. Then, toss with the hot sauce and place in a buttered baking dish, with any desired topping, set aside, then later bake as directed in the recipe. TWO: For those who have never made a bechamel sauce (butter, flour, milk) as in step 5, I suggest melting the butter alone in the saucepan, adding the flour and stirring it into a paste over low heat for 2 min. to get rid of the raw flour taste, then slowly adding milk while stirring with a fork, and the flour-butter (roux) will readily dissolve into the milk. THREE: My broken up raw cauliflower filled up a 3-qt pot and I'm guessing the sauce could have been stretched for up 50% more.

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It was out of this world. I did exchange the cream sauce with Cheddar soup mixed with a 1/2 cup of sour cream. We had 2 guests and both were delighted.

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Very nice accompaniment to our pork chops for tonight's dinner. :-)

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who knew cauliflower cheese could be so yummy? my mum used to make it when i was little and i never liked it - but boy, is this good - the strong flavour from the cheese and mustard really make it a decadent dish!

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My mother would often make this dish when I was growing up in England. I decided to have a go using this recipe, it worked out great and was as my mother made it all those years ago. Fantastic.

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March 22, 2007:Holy English Mustard, French Tart!!!...is this ever delicious. You're right about the English mustard---a must-have. I really loved this dish! Thanks for posting and the heads-up on freezing. UPDATE 02.02.08: Have made this twice and loved it just as much each time! UPDATE: 11.15.09. Made this lovely dish as a side for guests. Thought I may have made too large an amount--silly me--not a morsel left--second and third helpings, mind you :-) They loved it, FT!

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This wasn't simply good -- it was incredibly, amazingly, over-the-top good. Omigosh, what your clever mother taught you to do with a lowly head of cauliflower is awe-inspring! On the advice of a guy in the deli at our local Fresh Market, I tried a sharp white cheddar marketed under the brand "KerryGold". I'm not sure I've ever even tasted an Irish cheese before, but it was really excellent in this dish. Thank you, FT, for sharing such a special recipe.

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This was good, almost a substitute for mac and cheese!

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This is a great recipe! The measurements worked out and it was a nice change of pace. Personally, I would not make it for guests. Thanks for posting!

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