{"id":7482,"date":"2024-02-19T14:57:38","date_gmt":"2024-02-19T14:57:38","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=7482"},"modified":"2024-02-19T14:57:38","modified_gmt":"2024-02-19T14:57:38","slug":"air-fryer-cauliflower-cheese","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/air-fryer-cauliflower-cheese\/","title":{"rendered":"AIR FRYER CAULIFLOWER CHEESE"},"content":{"rendered":"

Most people think of this British classic as a side dish, but as far as I\u2019m concerned, it\u2019s equally worthy as a main!<\/p>\n

Most recipes will have you just boil the cauliflower, but it\u2019s honestly so much tastier roasted. As for the cheese? I\u2019ve gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!<\/p>\n

PREPARASTION TIME<\/h3>\n
Prep:\u00a0<\/span>10\u00a0minutes<\/span><\/span>\u00a0<\/span><\/div>\n
Cook:\u00a0<\/span>1\u00a0hour<\/span><\/span>\u00a0<\/span><\/div>\n
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Ingredients<\/h3>\n
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ROASTED CAULIFLOWER:<\/h4>\n

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CHEESE SAUCE (MORNAY SAUCE):<\/h4>\n

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TOPPING:<\/h4>\n

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Instructions<\/h3>\n
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ROASTED CAULIFLOWER:<\/h4>\n
Preheat oven to 220\u00b0C \/ 430\u00b0F (200\u00b0C fan).<\/div>\n
Toss cauliflower in oil, salt and pepper. Spread on a large tray. <\/p>\n
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Roast 20 minutes (don\u2019t turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.<\/div>\n
Turn oven down to 180\u00b0C\/350\u00b0F.<\/div>\n<\/div>\n
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CHEESE SAUCE (MORNAY SAUCE):<\/h4>\n
Heat milk:\u00a0<\/strong>Heat milk and cream until hot \u2013 either on the stove or in microwave.<\/div>\n
Make roux:<\/strong>\u00a0Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.<\/div>\n
Add milk:\u00a0<\/strong>While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute \u2013 mixture should be thick enough to coat a wooden spoon.<\/div>\n
Add cheese:\u00a0<\/strong>Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it\u2019s like a thick sauce.<\/div>\n
Mix in cauliflower:\u00a0<\/strong>Add cauliflower and toss to coat in the sauce.<\/div>\n<\/div>\n
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BAKE:<\/h4>\n
Fill baking dish:\u00a0<\/strong>Transfer mixture to a 2L \/ 2qt baking dish (30 x 20 x 5cm \/ 12 x 8 x 2\u2033).<\/div>\n
Top with cheese:<\/strong>\u00a0Sprinkle over gruy\u00e8re followed Red Leicester cheese.<\/div>\n
Bake<\/strong>\u00a0at 180\u00b0C\/350\u00b0F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.<\/div>\n
Serve:\u00a0<\/strong>Sprinkle with parsley if desired. Stand 5 minutes then serve!<\/div>\n<\/div>\n<\/div>\n
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<\/i>Recipe Notes:<\/h3>\n
1. Cauliflower<\/strong>\u00a0\u2013 You\u2019ll need a large one ~ 1.25kg \/ 1.5lb to get 1 kg \/ 2lb florets. Pro tip: See\u00a0here<\/a>\u00a0for how I cut cauliflower into florets with minimal mess.2. Cheese<\/strong>\u00a0\u2013 It\u2019s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure. <\/p>\n

Red Leicester<\/strong>\u00a0\u2013 An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it\u2019s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruy\u00e8re-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn\u2019t melt so well in this type of sauce);<\/p>\n

Gruy\u00e8re<\/strong>\u00a0\u2013\u00a0 A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).<\/p>\n

3. Storage\u00a0<\/strong>\u2013 Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.<\/p>\n

Make ahead:\u00a0<\/strong>Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.<\/p>\n

4. Nutrition per serving.<\/strong>\u00a0This recipe as written is unapologetically indulgent, replicating the luxury you\u2019d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you\u2019ll cut 40 calories per serving for every \u00bd cup \/ 50g of cheese you cut out of the recipe.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Most people think of this British classic as a side dish, but as far as I\u2019m concerned, it\u2019s equally worthy as a main! Most recipes will have you just boil the cauliflower, but it\u2019s honestly so much tastier roasted. As for the cheese? I\u2019ve gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details! PREPARASTION TIME Prep:\u00a010\u00a0minutes\u00a0 Cook:\u00a01\u00a0hour\u00a0 Ingredients ROASTED CAULIFLOWER: \u25a21kg \/ 2 lb\u00a0cauliflower florets\u00a0(1 very large, 1 1\/2 <\/p>\n","protected":false},"author":1,"featured_media":7483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7482","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=7482"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7482\/revisions"}],"predecessor-version":[{"id":7484,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/7482\/revisions\/7484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/7483"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=7482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=7482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=7482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}