When I returned from the UK in my 20’s the one thing I had perfected with my cooking was Cauliflower cheese !! Guy can recall having cheese sauce with basically everything we ate !! This lovely recipe takes the old Cauliflower and Cheese to the next level, by Yottam Ottlenghi
Ingredients
- 1 large cauliflower, broken into florets
- 30g unsalted butter
- 1 small onion
- 1 1/2 tsp cumin seeds
- 1 tsp medium curry powder
- 2 green chillies
- 3/4 tsp black mustard seeds
- 200ml double cream
- 120g mature cheddar, grated
- 15g fresh white breadcrumbs
- 5g parsley, chopped
- salt
Method
- Preheat oven to 180ºC, fan bake.
- Steam the cauliflower over boiling water for 5 minutes until just softening. Remove and leave aside to cool slightly.
- Put the butter into a 24cm round casserole pan or oven proof dish of a similar size and place on a medium heat. Add the cumin seeds, curry powder, mustard powder, and chillies and cook for 4 minutes, stirring occasionally.
- Add the mustard seeds and cook for another minute, then pour in the cream. Add 100g of the cheddar and 1/2 tsp of salt, and simmer for 2-3 minutes, for the sauce to slightly thicken. Add the cauliflower, stir gently and simmer for another minute before removing from the heat.
- Place the remaining 20g of cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower. Wipe the top inside edge of the pan clean (with a spatula or cloth) – any cream there will burn, and then place in the oven.
- Bake for 8 minutes, until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and keep the pan underneath for 4 minutes, or until the top is golden and crisp. Keep an eye on it so it doesn’t burn.
- Remove from the grill and allow to cool for 5 minutes or so before serving.
Share this Post