Forum Cauliflower Cheese?

Just a quirky idea that I do - I make the cauliflour soup from the EDC but use a little less water and/or a little more flour; omit butter; add tblsp chickstock pwdr and you have a deliscious low fat cheese sauce for your lasagne, vegies or anything you like to use white sauce for. Yum! Just make it to the consistency that suits you.  If you have leftover then you can always thin it down again and have soup!!!

Yes the bechamel sauce is great and you can halve or quater the recipe if cooking for only a couple of people.

Hi Alipanda

I make it all the time but it might be different to what you think.  First I grate some cheese in the TM bowl.  I like parmesan but whatever you like.  Remove it and set it aside.  Then I cut my cauliflour into florets (about medium size) and add them to the Varoma dish.  Add about 1 litre of water to the TM bowl and  steam for 15 - 20 mins until they are soft when I press a knife into the steam (but not falling apart).  Then I remove the Varoma and set it aside, pour out the water, add all the ingredients for the bechamel sauce (pg 58 EDC) into th TM bowl and get that going.  While the sauce is arrange the cooked cauliflower in a baking dish, once the sauce is done, pour it over, sprinkle with cheese and pop under the grill for a couple of minutes.  Hey presto - Cauliflour cheese.

Hope it works for you.  Let us know how it works out.

Fiona