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C Is For Cauliflower


C is for cauliflower and one of my favourite dishes, cauliflower cheese.  Really quite a simple dish to make.

Steps for cooking cauliflower:

  1. Boil your vegetable until it is firm to eat, not soft. 
  2. While it is boiling make the cheese sauce by slowly adding milk to a dessert spoon of flour in a saucepan.
  3.   Mix the two into a paste then add more milk slowly so you don’t get any lumps in it.
  4.   When you have about half a pint of milk in the pan with the flour put the pan on the heat and stir constantly while the milk heats up.
  5.   The mixture will start to thicken so keep stirring vigorously or it will go lumpy. 
  6. Once the mix is a fairly thick consistency add grated cheese (I use Red Leicester) and melt it into the mix.
  7.   About a quarter pound of cheese should be enough but do add enough to make it to your taste.
  8.   Leave some cheese for the top as your next step is to place the cauliflower onto a plate and cover it with the cheese sauce, then sprinkle the extra cheese on top and grill it until brown.
  9.   For a bit of extra flavour I add a spoonful of whole grain mustard to the mixture before taking it off the heat, but don’t add it if you don’t like mustard!


Other ‘C’s include celery, cornbread (check out our giveaway recipes for a cornbread recipe), andcabbage, savoy being the most popular.  That’s the one with the crinkly leaves.  In Norfolk we call the flat green leaved cabbage ‘cow cabbage’ as it has traditionally been used to feed cattle.  Another C is caesar salad, a mix of cos lettuce, anchovies, croutons, parmesan and raw egg tossed in a salad dressing.  C is also for chocolate, and of course cakes, many and varied there are not many people who do not have a favourite cake – or a favourite chocolate, come to that!

Things beginning with C that you may not associate with food and eating are:

  • camel, which is often eaten in dessert countries,

  • capercaillie, which is the largest in the grouse family but is in real danger of extinction in the UK,

  • coffin, a pre-baked pastry casing for foods such as casseroles in medieval times,

  • coot, a small water bird that we no longer eat but was once hunted for the table, and

  • cushion, a cut of meat close to the udder.

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