chickencam Posted July 9, 2009 Share Posted July 9, 2009 I have quite a few caulis at the moment and want to make a cauliflower cheese in advance of a family meal at my Grandad's to celebrate his 90th birthday in a few weeks. I don't know whether just to blanch and freeze the cauliflower and leave the sauce until the day before, but not sure at what stage I would be able to put the 2 together. The easier option would be to make the whole thing and bung it in the freezer, but I am not sure if the sauce will split in the freezer, has anyone tried this? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 10, 2009 Share Posted July 10, 2009 I've frozen it before now and it was fine. Quote Link to comment Share on other sites More sharing options...
Guest Posted July 10, 2009 Share Posted July 10, 2009 well, you can buy it frozen so I reckon you can. Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 10, 2009 Author Share Posted July 10, 2009 Thanks maybe I will give it a go, nothing to lose, it should still taste good whatever happens Quote Link to comment Share on other sites More sharing options...
poachedegg Posted July 11, 2009 Share Posted July 11, 2009 I was looking the other day to see whether I could freeze cheese sauce and the tip was to use 1/2 cornflour for the flour to prevent it splitting. Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 12, 2009 Author Share Posted July 12, 2009 good tip thanks Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 29, 2009 Author Share Posted July 29, 2009 The answer is yes. I made a huge cauliflower cheese with a couple of large homegrown caulis a couple of weeks back and we ate it on Sunday at my Grandad's 90th birthday lunch with gammon and new potatoes and carrots. I took it out of the freezer the night before and put it in the back of the car ready to go to my Grandad's the next day and it was still frozen in the middle when we put it in the oven from cold at lunchtime. We cooked it with foil over the top for about half an hour then took the foil off for about 15 minutes more and it was delish. I used 35g of plain flour and 15g of cornflour in the sauce and made the sauce not too thick. I cooked the cauli until it was only just tender then cooled it straight away in cold water, then put the sauce on it which also cooled quickly then sprinkled the whole think with more grated cheese and coverd it with a layer of greaseproof paper then tinfoil and froze Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 29, 2009 Share Posted July 29, 2009 That's good to know - my cauliflowers are all going to be ready together. Quote Link to comment Share on other sites More sharing options...
