18 January 2016 – Cooking fiesta with grandma
Another dish we needed to learn from grandma was “Cauliflower Cheese” – easy & low maintenance; perfect for a busy working day!
It’s a Traditional English dish that my grandma used to have with roast. As we learnt to cook Cauliflower Cheese, we were listened to stories that brought much laughter & tears ❤
I found out that my dad won best chef of the year when he graduated. The funniest part, for me at least, was when he was happy and shocked to see her at graduation (it was a surprise!) but also worried about the state of his very messy apartment. He and his brother, Robert ran home and spent many hours cleaning up their apartment before allowing her to enter their apartment. Hahaha..
She also showed us this knife (picture above) that both grandma and dad have engraved with each other’s name. So cool!
My favourite part was going through her old box of handwritten recipes (some dating back to 1985! I was negative 8 years old). She is a self-taught cook and wrote her favourite tried & tested recipes on cue cards. These cue cards have been sitting in that box for quite awhile so the cue cards are now weathered and slightly stained. Looks super vintage!! 😀
Grandma’s Original Creamy Cauliflower Cheese Recipe:
Cooking time: 30 minutes Preparation time: 10 minutes
- 1 medium sized cauliflower
- 2 oz butter (55 grams)
- 1 chicken stock cube
- 1/2 pint milk & water mixed (236 ml)
- 4 oz grated cheddar cheese (113 grams)
- 1 heaped tbsp plain flour
- Par-cook the cauliflower in water with a pinch of salt.
- Melt the butter in saucepan, add flour and mix until all lumps are broken down.
- Dissolve the chicken stock cube in 5 oz (147 ml) of hot water.
- Gradually add the water and milk liquid to the flour and butter and stir until smooth.
- Return to the heat and stir until it boils. (See picture below)
- Add cheese, taste and season with pepper, if necessary.
- Place the cauliflower into a dish and cover with the creamy sauce. Sprinkle with a little bit of cheese on the top.
- Bake at 180 degrees celsius for 30 minutes or until slightly brown.
My Health Notes:
I would omit the chicken stock cube unless you’re able to get something super natural without additives and preservative – do they exist?! I personally feel that this dish should be flavourful and salty enough with the cheese. Another suggestion is to use 5 oz (147ml) of natural chicken or vegetable stock 🙂