For our Sunday lunch I made a gluten free cauliflower cheese. It didn’t quite go to plan, but I think I know what didn’t work and so will do it slightly different next time.
For my recipe, I take a spoonful size knob of butter and melt it in a pan. I then take a similar sized spoonful of plain gluten free flour and stir that into the melted butter to make a roux.
I then add milk and whisk. Now at this point the sauce isn’t very thick, don’t be tempted to add more flour, as I found that at some point the sauce thickens very quickly (and thickly).
I did add some more milk, but my sauce was very thick. I seasoned the sauce with salt and pepper, before adding a small handful of grated cheddar cheese. This is stirred into the sauce.
In an ovenproof bowl, add some florets of raw cauliflower. Then pour over the white cheese sauce. Now I had to spoon mine in as it was too thick. Top with more grated cheddar. I also added some grated mozzarella as well.
This is then baked in the oven for about thirty minutes or until the cheese has melted and browned. It was, despite the thick sauce, delicious.
After bemoaning my thick sauce on Bluesky, one recommendation was to make the roux “wetter” by adding more butter. So the next time I make this I am going to try that.