Cauliflower cheese: Difference between revisions
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{{Short description|English dish}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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'''Cauliflower |
'''Cauliflower cheese''' is a traditional English dish. It can be eaten as a main course, for lunch or dinner, or as a [[side dish]]. |
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Cauliflower cheese consists of pieces of [[cauliflower]] lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as [[Cheddar cheese|cheddar]]) tends to be preferred. A more elaborate [[Béchamel sauce|white sauce]] or [[cheddar cheese sauce]] flavoured with English [[Mustard (condiment)|mustard]] and [[nutmeg]] may also be used. The dish is topped with grated cheese (sometimes mixed with bread crumbs) |
Cauliflower cheese consists of pieces of [[cauliflower]] lightly boiled and covered with a milk-based [[cheese sauce]], for which a mature cheese (such as [[Cheddar cheese|cheddar]]) tends to be preferred. A more elaborate [[Béchamel sauce|white sauce]] or [[cheddar cheese sauce]] flavoured with English [[Mustard (condiment)|mustard]] and [[nutmeg]] may also be used. Some recipes include one third of Stilton in the cheese mix, and add chili sauce to taste. The dish is often topped with grated cheese (sometimes mixed with bread crumbs). It is baked in the oven to finish. |
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==History== |
==History== |
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Cauliflower is thought to originate from [[Kythrea]] in Cyprus, which historically was a former British Colony. [[Béchamel]] sauce was used extensively in Cypriot cooking of the 19th century and the early 20th century. Anglocypriots claim to have introduced the dish to the UK. Cauliflower was said to have been introduced to the west during the French Lusignan rule of Cyprus. The Old French word for Cauliflower is chou de Chypre (Cyprus cabbage). |
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There is a recipe for cauliflower with Parmesan cheese in [[Mrs Beeton's Book of Household Management]], first published in 1861. In the 19th and 20th centuries the dish was often served as an accompaniment to the roast meat and potatoes that were eaten for the traditional [[Sunday lunch]], normally in the winter months. |
There is a recipe for cauliflower with Parmesan cheese in ''[[Mrs Beeton's Book of Household Management]]'', first published in 1861. In the 19th and 20th centuries, the dish was often served as an accompaniment to the roast meat and potatoes that were eaten for the traditional [[Sunday lunch]], normally in the winter months. |
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In the UK, cauliflower cheese is now widely produced as a [[vegetarian]] [[ready meal]], and is also popular as a pre-prepared [[baby food]]. |
In the UK, cauliflower cheese is now widely produced as a [[vegetarian]] [[ready meal]], and is also popular as a pre-prepared [[baby food]]. |
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==External links== |
==External links== |
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*[http://www.mrsbeeton.com/25-chapter25.html Recipe from A Book of Household Management by Isabella Beeton] |
*[http://www.mrsbeeton.com/25-chapter25.html Recipe from A Book of Household Management by Isabella Beeton] {{Webarchive|url=https://web.archive.org/web/20070304235401/http://www.mrsbeeton.com/25-chapter25.html |date=2007-03-04 }} |
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{{Cheese dishes}} |
{{Cheese dishes}} |
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[[Category:Cheese dishes]] |
[[Category:Cheese dishes]] |
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[[Category:Brassica oleracea dishes]] |
[[Category:Brassica oleracea dishes]] |
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[[Category:Baked |
[[Category:Baked foods]] |
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[[Category:Creamy dishes]] |
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Latest revision as of 21:36, 31 December 2024
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (December 2012) |
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| Place of origin | England |
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| Main ingredients | Cauliflower, cheese |
Cauliflower cheese is a traditional English dish. It can be eaten as a main course, for lunch or dinner, or as a side dish.
Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. A more elaborate white sauce or cheddar cheese sauce flavoured with English mustard and nutmeg may also be used. Some recipes include one third of Stilton in the cheese mix, and add chili sauce to taste. The dish is often topped with grated cheese (sometimes mixed with bread crumbs). It is baked in the oven to finish.
History
[edit]There is a recipe for cauliflower with Parmesan cheese in Mrs Beeton's Book of Household Management, first published in 1861. In the 19th and 20th centuries, the dish was often served as an accompaniment to the roast meat and potatoes that were eaten for the traditional Sunday lunch, normally in the winter months.
In the UK, cauliflower cheese is now widely produced as a vegetarian ready meal, and is also popular as a pre-prepared baby food.
