Gluten-free,  Hugo blogs,  Savoury

Chickpea flour cauliflower cheese (gf) and the case for the defence


by Hugo, 
Canine Correspondent

I’ve decided that I’m a dab paw at blogging, so off I go again. I’d like a chance to set the record straight; I felt the last post was rather slanderous (I found that word in the dictionary I got for my birthday). First of all, I do not dribble. And second of all, I only toot the car horn when I feel that The Bossy One has talked to whoever it is she’s talking to for quite long enough and it’s time to get home. She seems to forget that I have things to do: keep the hens in order, bark at the horses if they’re in the wrong field (or for no good reason whatsoever ;-)), check the boundaries for stray deer, wild pigs and badgers, empty the rubbish bin in the kitchen… I could go on – a dog’s work is never done. Especially if he sits in the car all day *sigh*.
Anyway, I think she must have felt a bit guilty for bad-mouthing me because this was produced last night and she let me ‘clean’ the dish. 🙂
Ingredients (serves 4-6)
1 cauliflower
25g butter
2 tablespoons olive oil
60g chickpea flour
sea salt and freshly ground black pepper
½ teaspoon of paprika
1 teaspoon mustard
200ml milk
100ml chicken or vegetable stock
50g comté (or other hard cheese), grated
50g  parmesan, grated
Begin by cooking the cauliflower florets in salted boiling water for about 15 minutes. Drain and set aside. Preheat the oven to 180°C.
For the sauce, place the flour, butter, olive oil, seasoning and milk into a saucepan and place over a gentle heat. Whisk until it reaches a gentle simmer. Continue whisking, adding the mustard and then the stock little by little, for just under five minutes. Add half of the cheese and whisk again until it melts. Pour over the cauliflower florets which you will have arranged in a baking dish. Sprinkle the rest of the grated cheese over the top and add a little more paprika. Cook for about 45 minutes.


  • Fig & Quince

    Your canine correspondent has style and sass to spare! Woof! 🙂 What a cool post, had me smiling ear to ear. I would LOVE to make this yummy food (partial to all the listed ingredients) but I wouldn’t dare at the moment, if you know what I’m talking about. (Need to lose weight, that is. Ahem ahem.)

      • Fig & Quince

        Ah! Question is: could I control myself from polishing it off in its entirely? Answer: TBD! 🙂 I’m pinteresting the recipe in any case to try

  • apuginthekitchen

    Hugo is especially prolific today and must say very opinionated but a very lucky dog as he was able to clean the dish that housed this gorgeous casserole. I could have this on my diet and you are so right, it would freeze beautifully.

  • Chez Foti

    I’m more than a little partial to cauli cheese, and can fully understand Hugo’s pleasure at getting to lick the bowl. Though I’m not so sure I’d be quite so generous to our two mutts! He is indeed a rather lucky doggie. I’ve been adding a little stock to my cheese sauces lately and it makes for a lovely light sauce. Incidentally did you get the chickpea/gram flour here? I’ve often dismissed Indian recipes that use it as thought it was un-sourceable….

    • The Healthy Epicurean

      He is indeed a thoroughly spoilt mutt! I get all my ingredients in a ‘bio’ supermarket in Dax (various flours, syrups, oils etc). They’re quite common in bigger French towns (particularly in this area for some reason) so I’m sure you must have one not too far away. The only non-wheat flour you’ll find in a regular supermarket is buckwheat flour. As you say, chickpea flour is often used in Indian food. I’m sure you could order online if you don’t have a ‘biomarket’ nearby.

  • Gina

    Wow, so good. I actually think it is nicer with chick pea flour than wheat flour. My daughter says it rocks and my son loved it. Dogs unhappy about lack of leftovers and looking for help from your woofy one. Thank you, filled my 8 & 6 yro up so much they didn’t want pudding!

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