Chef Poppy O'Toole's Cauliflower Cheese Revelation: Avoid Boiling for a Perfect Sunday Roast Side
Sunday roasts are a cherished British tradition, often accompanied by a host of warming side dishes. Among these, the classic cauliflower cheese holds a special place, but it can easily turn into a watery, bland disappointment if prepared incorrectly. Chef and viral social media sensation Poppy O'Toole, known as the 'Potato Queen', has recently shared her expert tip to nail this beloved dish every time.
The Critical Mistake to Avoid
In a recent TikTok video that has garnered over 762,500 views, Poppy O'Toole emphasised that no roast dinner is truly complete without cauliflower cheese. However, she warned against a common cooking step that many home cooks rely on: boiling the cauliflower before baking. "Don't boil your cauliflower before you make a cauliflower cheese," she advised. "It's an extra step that does not need to be done, and it makes it soft and watery and wet."
Instead of boiling, Poppy recommends a method that allows the cauliflower to cook perfectly within the dish itself. By skipping the pre-boiling, you avoid introducing excess moisture that can lead to a soggy texture and diluted flavour.
Poppy's Preferred Cooking Method
To achieve the ideal cauliflower cheese, Poppy favours topping raw cauliflower florets with a rich Mornay sauce. This sauce, combined with the natural juices released during cooking, helps to steam and roast the vegetable to perfection. She insists on generously layering the sauce with plenty of cheese, as reported by the Express, to ensure a decadent result.
For a gloriously crispy finish, Poppy opts for using an air fryer rather than a conventional oven. This not only delivers a perfectly crunchy cheese topping but also frees up valuable oven space for other roast components. "Mm, perfect. Cheesy, crunchy on top, smooth, velvety Mornay sauce, and the cauliflower is cooked to perfection," she described in her video.
Reactions and Alternative Views
Poppy's video has received significant engagement, with 25,000 likes and 553 comments at the time of writing. While many viewers praised her advice, some offered alternative methods. For instance, Keiron suggested: "ROAST YOUR CAULIFLOWER BEFORE HAND GAME CHANGER!!!" Ross agreed, adding: "I roast mine, short time but really high. Gives it an extra nutty flavour." Elizabeth recommended incorporating a teaspoon of marmite for added depth.
However, not everyone concurred with Poppy's approach. Drew commented: "I know everyone has an opinion, but you're wrong, cauliflower needs to be at least partially cooked. Nothin worse than crunchy cauliflower cheese. I steam my cauliflower first." This highlights the diverse preferences among home cooks when it comes to achieving the desired texture.
How to Replicate Poppy's Cauliflower Cheese at Home
For those eager to try Poppy's method, here is a detailed recipe to recreate her cauliflower cheese for your next Sunday roast.
Ingredients
- 50g salted butter
- 50g plain flour
- 500ml milk
- 50g cheddar cheese, grated, plus extra for the top
- 30g double Gloucester, grated, plus extra for the top
- One tbsp wholegrain mustard
- One medium cauliflower, broken into florets, leaves roughly chopped
Method
- Set a small saucepan over a low-medium heat. Add the butter and let it melt. Then, using a spatula or wooden spoon, progressively beat in the flour, roughly a tablespoon at a time, until you achieve a thick paste. Ensure the paste does not begin to brown; if concerned, remove the pan from the heat briefly.
- Once all the flour is incorporated, cook, stirring, until the paste reaches a dough-like consistency and pulls away from the sides of the pan.
- Gradually pour in the milk, allowing each addition to fully blend into the paste before adding more. Continue mixing to prevent lumps, switching to a whisk if necessary.
- Season liberally with salt and pepper, then add the wholegrain mustard and cheeses. Whisk until thoroughly combined.
- Locate a baking dish that fits inside your air fryer basket. Pack in all the cauliflower florets and leaves, then cover with the sauce. Scatter the remaining cheese on top.
- Place the dish into the air fryer and cook for 20-30 minutes at 170°C, then finish with a final 10 minutes at 190°C for a crispy topping.
By following Poppy O'Toole's advice and skipping the boiling step, you can enjoy a cauliflower cheese that is rich, creamy, and perfectly textured, making it an standout addition to any Sunday roast.
