When I was little I hated cauliflower but I LOVED when Mum made Cauliflower Cheese. The ooze cheesy bechemel sauce was so worth it. Now cauli is one of my fave veggies I actually prefer this EASY Cauliflower Cheese Recipe.
Here’s why…
1. No bechemel sauce = less effort.
Which means no standing by the stove stirring constantly in fear of either burning on the bottom or the dreaded lumps. As much as I love eating bechemel – making it falls into the ‘not worth it’ category.
2. No oven = less time delay.
Because we’re cooking on the stove top I don’t have to wait for the oven to heat up. So it’s ready in record speed.
3. No chopping.
It’s hard to go past the ease of frozen cauliflower rice – just tip the pack into the pan. No knife skills required. Plus there’s no chance of a whole cauliflower dying a silent death in your fridge.
4. Cheesy Goodness
By just melting the cheese into the pan you still get the oozy cheesy goodness.
5. One Pot = less cleanup effort.
Instead of my Mums 3 pot version where she boiled the cauliflower, made the sauce AND put it in a dish to grill in the oven. This speedy number has just one pot to clean.
The only downside is that there’s no grilled crispy cheese bits. But you can always pop the pan under the grill (broiler) at the end if that’s worth the extra step for you.
Ingredients
- 250 g / 9 ozfrozen cauliflower rice
- 1 tablespoon butter
- 50 g / 2 oz grated cheese large handful
Instructions
- Heat a medium frying pan or skillet on a medium high heat.
- Add the frozen cauli (without defrosting first) to the hot frying pan. Cook for a few minutes on high heat until everything is warm.
- Add the butter and cheese and cook, stirring as you go until cheese has melted and you have oozy stringy cheesy goodness.
- Remove from the heat. Taste and season with salt if needed (it probably won't if you've added enough salty cheese!).
Variations & Substitutions for Easy Cauliflower Cheese
plan-B (pantry) – this is a total pantry recipe :)
vegan / dairy-free – use olive oil for butter and your favourite plant based cheese substitute. Or replace parmesan with this Brazil Nut ‘Parmesan’ dolloped on top.
more substantial (carb lovers) – stir in some cooked rice or pasta one the rice has cooked.
more substantial / whole meal (low carb) – serve with cooked protein (it’s fab with a steak or roast chicken) OR turn it into a Cauliflower Not-Risottto (recipe here) by stirring some eggs in with the cheese.
different vegetables – you can use fresh cauliflower rice – you’ll just need to cook it longer. Broccoli rice will give a pretty green alternative. Shredded cabbage will also be delicious but will look nothing like the cauli.
different cheese – any grated cheese will work. Also good with basil and fresh goats cheese crumbled over. I’ve been meaning to make a blue cheese version with a creamy gorgonzola for ages.
prettier – serve with some flat leaf parsley (like the photo), basil or chopped chives
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
frozen cauliflower rice – will keep for months in the freezer.
cheese – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
bland – more salt! Or more cheese or add in a flavour bomb.
sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the food. For now remove from the heat and stirring in a splash of water will help it release.
Prep Ahead
You can but I prefer it when freshly made to get the full cheesy effect.
