Whole roast cauliflower covered in a rich cheese sauce.

[@earleenthomas2572]

Thanks!

[@sarahdeason493]

Lovely recipe .. looks Devine ❣ .. Love the overhead shots and seeing the "Pups Pups" around Daddys feet hopping for a dropped bit of cheese ..

[@tenwaystowearit]

Andy your sleeves are so cool. I got a good look at them during your overhead cooking shot. 👌🏾 Oh and the puppies 🥰!

[@Moranimal23]

I follow you because you make amazing foods but also seem like such a nice and genuine person. Keep up the great work!

[@navinarajoo7426]

Cute little vacuum cleaner at 10:00 :D Making sure the floor is spotless while Andy cooks lol

[@joshstiltner]

Great video Andy. I’m 44 and just started Culinary School in July. I’m starting to understand your point about professional chef vs home cook. Professional kitchens make cooking much, much easier.

[@BMMB450]

Gerrting mate. Andy is pushing me to go to cooking School and iam 46! I do home cooking but it is way messy and short in creativity. Keep it up mate 👍🏼. And thanks Andy you are the chef ✅

[@clairemcleod8676]

@@BMMB450 Go for it. I had always cooked but didn't go to culinary school until I was 51. Very very beneficial.

[@jeltich]

Good on you mate for following your passion!

[@truluverful]

Good point, also, picking stuff thats healthy, diverse, doesn't make too many dishes (very important) and easy to cook without too much prep time/has unrealistic ingredients. A lot to account for honestly.

[@julietwangui684]

Welcome to the world of cooking.....

[@dalmakiss2146]

Love your videos! Am following them from UK and I absolutely love love them, love the voice, so pleasant, nicely and clearly presented! Also love the recipes you’re choosing to present! Keep up the good work 🎉

[@seti04]

One of the best recipes I have known since childhood! It's nice to know that people on the other side of the world like it too! Greetings from Germany

[@RodTenor]

Hi Chef! Tried it yesterday and loved it! The only tweak I did was that I changed the flour by almond powder/flour since I count carbs. Served it with some veal oven-baked ribs rubbed with dry herbs. Thank you for the recipe!

[@Godschild52909]

I'm a Canadian Britt. Love my cauliflower cheese. I like to leave the greens on and love the taste of them 😊

[@southerncaltattooedbiker3643]

Love cauliflower with cheese yum 😋

[@ginahardman3573]

Love watching you cook- make cooking seem so simple

[@SuperWittleGuy]

OMG Chef! I am unsure now whether I can EVER eat Cauliflower differently than the way you presented here, haha! Wow, made me super hungry! Thank you for this! Nicely done!

[@DomDemolition737]

Hey Andy! First to say, I'm a pro chef myself for almost 20 years and I really enjoy watching your channel, especially your style of educating and showing proper technique to the (so I guess) uneducated majority of viewers.... On the roux-discussion: I was taught to avoid lumps either to go with a hot roux and cold stock, or p.e. for a asparagus sauce, when you're using the boiling water, to use a cooled down roux... Keep on bringing that great variety of recipes, I really appreciate that... Cheers from germany! Dom

[@robinaufdenkampe4659]

Fabulous video! I really enjoy how you share delicious and doable recipes. Great instruction. Thanks!!! Looking forward to the next video.

[@MrSnusmumriken92]

Depends if how much time you have, cold milk takes longer time, but rarely lumps, and hot milk goes super fast, but requires more technique when poured/whisked in. Great vid, love the cheese combo chef🤙

[@silys5253]

Delicious. Idea for a spinoff. Grill a chicken over the cauliflower. Let the fat from the chicken drip down onto the cauliflower. My greek friend used to do this. Tastes fantastic!

[@bg73]

That sounds awesome...

[@Snabelbooda]

@silys still with the cheese sauce and before or after the cheese? also could get kind of towery and unstabel right? :P

[@SS-mf5df]

@@Snabelbooda there are little grate like things which can stable stuff

[@mfarace67]

I read that the original version of roasted cauliflower had it boiled in a chicken stock, so this sounds like it would also work to impart some nice flavor.

[@clickivids6556]

I love your Frenchie, a natural hoover whenever cheese is dropped on the floor, exactly the same behaviour as my Pug. I absolutely love watching these longer videos, looking forward to many more.

[@Stefan-rk6vl]

the audio was fixed! thank you so much

[@peter6362]

Very well done. Thank you. We love cauliflower as well as lots of cheese, so this combination should go well with our family.

[@TheJoshSouthy]

Been making this once a fortnight for about 6 months at this stage, always gets great reactions from the family, cheers Andy!

[@Skidbarrow]

As a milk enthusiast, I'm glad to see you always use quality milk! How good is Maleny dairies

[@andy_cooks]

Delicious

[@BC-vj5vv]

Andy chef, I reckon you should somehow take the core out of the middle after the initial roast in the oven, so you can funnel in cheese sauce. You'd get grilled cheese sauce on top and then oozy cheese sauce in the middle, gushing everywhere when you carve it. You need a cauliflower sized apple corer

[@nathanielblake6062]

My dad would make cheese sauce our of whatever cheese we had in the fridge for Broccoli. Cheese makes everything better.

[@marjglin]

Love your videos. Thank you so much. I’ve made cheese sauces with both hot or cold liquid and I find the best method when using cold is to pour the liquid slowly while constantly whisking. Greatly reduces any lumps .

[@marko3275]

That looks amazing, will have to make one for my holiday supper. Thanks for sharing.

[@mysticsmile5058]

I've used this recipe for roast at Xmas, three years in a row. Love it! Crunchy on top, cheesy and creamy.

[@angelacochran8]

I have found that hot or cold work equally as well for incorporating the liquid in with the fat/flour combo. Love your videos!!

[@time-to-pause]

Can’t get enough of this channel and his KZbin shorts. Really awesome content. Can you do a roast pork Banh Mi? 🙏

[@237racing3]

Simple yet perfect ! Thanks Andy.

[@yogawithzelinda]

Great video! I liked the camera angle and getting to see a bit of your life behind the scenes - tripods, cooking in socks, dogs eating the cheese crumbs from the floor. I've been cooking a lot of cauliflower lately - looking forward to making this.

[@SarahGraymatter]

Beautifully designed

[@kmskmwsmfd]

That looks delicious. Will be trying that recipe over Christmas

[@Unknown-yc2xj]

Always enjoys Andy’s videos.

[@MrLiam272]

Growing up in the UK as a kid my mum always used to add this to a roast dinner on a Sunday, it used to stand out better than the meat and Yorkshire pudding, nice work mate.

[@karengerber8390]

Sounds marvelous! I found your selections of cheeses intriguing. Thank you, Chef Andy!

[@ilovebobsdonuts]

Vegetarian (mostly) here and very excited to make this! Hosting a couple of meals next weekend and this looks like a simple enough dish to feed people, but I trust your recommendation that this will be a delicious dish. 😋

[@josephmilgin7047]

Beautiful mate just lovely , after watching you present this cauliflower cheese dish I'm gonna try it looks mouth watering 😋

[@nl8128]

I am enjoying the Recipes and the food looking ! And also the tidiness and clean around💪🏻👍🏻

[@Kwisatz_HaderachXIII]

That looks amazing Chef! Some roasted garlic would go nice in that as well with a bunch of fresh cracked pepper! You the man!! Greetings from the States I hope to travel to Australia and New Zealand some day!!

[@Silirion]

Great recipe chef! Thanks! 🙏🏽

[@tomsunt]

We used to serve this when i worked in Sydenham at The Grayhound. We usually served this Sunday because we had Sunday roast. It was amazing. Couldn't stop eating it.

[@carmenschumann826]

. . . how cool that you have this handy little 'vacuum cleaner' sucking up all the cheese you were spilling on the ground . . . 😋

[@hguarraci6914]

This looks delicious 😋 I’m starving now !! You make every dish look fast. Easy Clean . Neat and exciting and most of all yummy !

[@eddiemanzano1706]

I love the shorts but this is the first time YT led me here only bc I was looking for cauliflower for turkey day. Love this type of POV video. make more please!

[@rasmuslauritzen4504]

As Chef John of Foodwishes always says; cold milk hot roux, no lumps. You can literally dump all the milk at once, and it will not lump the slighest.

[@SuzanneBaruch]

The thing is that Chef John's tip -- while it does work -- isn't practical in a commercial kitchen. Waiting for the sauce to come up to the boil from a cold liquid takes too long; this is why traditionally, in a commercial kitchen, hot liquid is used. Also, there's the presumption that a pro is better at whisking than a home cook. I've used both methods and lean toward the traditional way at work, and Chef John's way at home.

[@mohammadalbakshy1912]

@@SuzanneBaruch you’re my hero today

[@SuzanneBaruch]

@@mohammadalbakshy1912 Thank you! I don't feel like a hero, but I'll take it 😂

[@dbwinters]

@@SuzanneBaruch wow- that makes so much sense: time is money in a professional kitchen

[@dbwinters]

came here to plug Chef John too- Andy, if you see this for some reason, check out Foodwishes!

[@kevingraham3221]

Love these little videos

[@kathrynslater8725]

My mother was not a professional chef, but a great home cook; cold water at all times! I've never had a lump! Love your stuff!

[@lisasnell8927]

Ok just found your channel love it chef!.....I also noticed your 4 legged vacuum cleaners gorgeous 😍. Thanks for the cheese sauce tips awesome 👌

[@jberryberry6677]

That’s Beautiful 😋 🤤 , Thanks for sharing Chef

[@Grahf0]

Watching the dog at your feet, waiting for some errant bits of cheese to fall, was amusing.

[@kiwik2951]

I am dog

[@orbtastic]

Cauli cheese is a UK roast dinner staple. I've grown Romanesco at home before and it makes an outrageously good cauliflower cheese. Also, I always use white, sharp cheese (Lancashire, Cheshire, Wensleydale) and add a couple of spoons of Dijon mustard. When grilling it I add breadcrumbs/panko to the top too.

[@Qalnut]

I think the idea behind adding cold liquid to roux is that it cools the mixture enough to give you time to break up any lumps and disperse the starch in liquid before the lump exterior starts to gelatinize and firm up. Once that happens, the only way you can get the lumps out is to strain/blend it. With the hot stock (or milk) method, you're taught to add it slowly to prevent lumping. This works fine, but with cold liquid I find you can just dump it all in with no issue. It does take much longer to return to a simmer, though, which may be why the hot method is preferred in restaurants. For home cooking I find cold liquid more convenient because I can just pull it out of the fridge and dump it in.

[@IsabelMacNeill]

made this Xmas day - brilliant thanks Andy

[@kevinfoley7704]

Looks wonderful. That would get my kid to like cauliflower. I've got to try this one with a bit milder cheese blend for her and another one with your cheese blend for me. Thanks.

[@Abubububu]

Prerun it on barbeque before roasting in oven for extra taste 😉 5 minutes should do it

[@ArkayeCh]

I heard of cauliflower cheese but not WHOLE cauliflower. That's cool!

[@saspredydious9295]

I think I remember a dish like this in home economics class! “Day to Day Cookery” was the cookbook and the dish was called Cauliflower au Gratin! My memory might be failing me - that was nearly 60 years ago! I love your take on it Andy! 😊

[@truluverful]

That sounds delicious. I'd imagine that would be similar except instead of a cheese sauce it would probably just be a bechamel with cheese/breadcrumbs grated on top. A 'healthy' alternative!

[@chriswebb1500]

Remember it from a women’s weekly cookbook , back in the early 80s ,I served it up in my military mess and my boss tore strips off me , every time I run across him these days he still taunts me about it , little did he know I was ahead of my time😅

[@SuperMoriarty]

Hi, I love cauliflower cheese. I've been making it for 50 years and I didn't know you had to use hot liquid I've always cold. love your videos, thank you Chef

[@aulk321]

glad i found you randomly keep it up!!

[@philipsamuelu3477]

Greetings from Adelaide, love the cook ups bro. Keep up the good work🤙🏾

[@isaiahgimlewicz8298]

That’s how we have always made it at home, or with Hollandaise sauce on top. Yum. Great video

[@Semilingual]

Dogs are constantly cleaning up after the chef!😊

[@OMG420]

Andy, 1st ty for the share! 2nd would some minced garlic and some challet be a nice touch? Maybe even some prosciutto at the beginning then take it out and using the fat mixed with some butter for roux... then crispy prosciutto for a garnish?

[@Hitblank]

0:42 oh Miller

[@rubykeiss1540]

Bought a huge cauliflower for $3 at the mkts!! Bargain so making this to go with slow cooked lamb in red wine this arvo. Thanks Andy👏🏼🍷😋😍

[@vimalaseshadri7918]

I totally love your channel and this recipe made roasting a whole cauliflower is the best-

[@nj8215]

I have to try this. Looks absolutely delicious

[@clb2000]

I loved the simple techniques you provided to add to my arsenal of home cookery. The theory with fridge cold liquid is to dump in all at once into hot roux and then whisk back up to simmer....I imagine probably impractical in a legit high pressure service

[@My_mid-victorian_crisis]

The first I remember hearing about a cauliflower head cheese dish was back in the mid-80s. The recipe was in the "Brand Name Cookbook". It was made in a microwave with Best Foods/Helman's mayo and shredded cheddar. I made it in culinary school by steaming the cauliflower head and roasting the cheese.

[@th1s1guysays1]

I love your videos so much! Definitely gonna try this

[@19manz]

Why do u not tell us what the cheeses are that you used 🤔 😒 frustrating

[@19manz]

Looks so amazing but not.fully described

[@cyndirosenow4081]

I'd love to see you make a Finnish dish sometime! I spent a summer in Finland and still love the foods I tried during my stay !

[@Tagawichin]

I have done the hot and cold milk for cheese sauces or graveys. Both work but cold talkes longer. I prefer the hot method. But the important tip is let the flour toast before adding the liquid.

[@per116]

Love, love, love!! Both of my favourites. I never imagine it can be both served. I will definitely make cheese cauliflower. Thank you Chef. Like to watch your channel 🙂

[@cltnc571]

I am pretty sure the temperature of the liquid added to a rue works in the inverse in the southern hemisphere. Cold liquid in the north hot liquid in the south.

[@philipsawyers719]

Hi Andy looks delicious, I infuse my milk with garlic and tyme on a low heat for 10mins. Adds a extra depth of flavour. I use warm

[@hunkhk]

that looks so good. Andy you are a Legend

[@elizabethburrell1070]

Looks awesome 👌

[@samanthatimbers7902]

Looks good 👍🏻

[@urgensimpson7477]

Amazing recipe. Cauliflower almost grew up in my garden. So I will try it. Thanks and privet from Russia ))

[@christinevalentine3373]

Thanks Andy, this is one of my favourite dishes. I also notice there are a couple of cheese tax collectors ready to swoop 😆

[@leo-nf3gb]

Enjoying...keep them coming.

[@dyslexiksteve2488]

I always use cold milk because I can't be bothered to heat the milk up. I find the adding milk gradually stops lamps happening as long as I've left the previous batch of milk heat up and come to temperature. If you add milk before it's a consistent paste, I find I get lumps. I often find that I got more lamps with hot milk into flour

[@AlexP.Keaton]

Yep! Awesome!!

[@maninashedandyp]

Looked great, I used to roast with butter and spices, such a versatile vegetable

[@LuisRomero-fc4gx]

Thanks for your videos, you’re Amazing

[@6666666jason]

Hi Andy I'm a kiwi chef that works in aust, regards to the roux, as you know, adding warm liquid will help it not to catch , especially in bulk, ya know we put the milk in the steamer first etc cold liquid just takes more time and effort ,as you have to attend it more cause risk for catching is higher, you knew that already ☺️...love your attitude to food and everything you do , cheers

[@bobf1290]

Wow.one of my favourites looks incredible 👌🤤

[@muchopomposo.6394]

Yummy! Terrific stuff..! Here in the UK, I add English mustard and horseradish for that extra yummy flavour..! 👍🏻

[@justinthomas7316]

Warm milk makes it get thicker faster but easier to beat out the lumps. Hard to catch the lumps and break them with a whisk in a runny mixture

[@tinabrady6956]

Looks delicious!

[@kristieolinger1265]

Your an amazing cook and thank you I am planning to make a nice dinner for my family and this dish has made the meanu for the night how wonderful my family will love it

[@annamcarthur3409]

I am just an everyday cook producing meals for my family. I have never used hot stock/milk when making a cheese/white sauce. When I started out I didnt even know hot liquid in the sauce was a thing. So, I use cold milk, adding it all at once, and then whisk until it starts to thicken. Never had a problem with lumps.

[@ianrobert6239]

I have got to try this recipe. Looks absolutely delicious 👍

[@lukesullivan9284]

ive always used cold liquid for a roux not because i think its better but never thought of heating it up! and ive made my fair share of gumbo, that being said cauliflower looks great Chef!!

[@louettesommers8594]

I’m 73 and I have never used sea salt. Why has it become such a big deal? I’m going to make this recipe. Thank you.

[@benjiepr3572]

Me encantan tus recetas tan fáciles y simples de hacer, Saludos desde Puerto Rico🇵🇷❤

[@CultureCartelApparel]

Nice work brother! Another one to try👌👌

[@theologosgiameos7860]

Cold milk is a gradual addition but needs to be brought to boil between additions of the cold milk. Technically done using a spoon and not a whisk. The beating additions creates a glossy appearance.

[@danielmargolis3210]

That looks delicious, chef!