This rather different cauliflower cheese is this version by Yotam Ottolenghi. It’s full of flavour: cheesy, creamy, spicy, and crunchy.
You really must try it
INGREDIENTS
1 large cauliflower, divided into florets
30g unsalted.butter
1 onion, finely chopped
1½ teaspoons. ground cumin
1 teaspoon curry powder
1 teaspoon mustard powder
2 green chillies finely chopped
1 teaspoon. black mustard seeds
200 ml double cream
120g mature cheddar cheese, grated
15g panko breadcrumb
1 handful parsley, chopped
Salt and pepper
METHOD
Pre heat oven 180⁰C
Boil or steam the cauliflower florets until softening, about 6 minutes, then set aside.
Melt the butter in a large saucepan and sauté the onion until soft. Add the cumin, curry powder, mustard powder and chillis and stir as they cook together for 4 minutes of minutes, Add the mustard seeds and continue to cook for another minute or so
Stir in the cream, add 100g of the grated cheddar, season – it may need more salt than you expect – and simmer together for two to three minutes until slightly thickened
Add in the cauliflower and gently turn them over in the creamy sauce so that they become coated in it. Transfer to a buttered oven proof dish.
Mix together the remaining cheddar, the panko breadcrumbs and the chopped parsley and sprinkle over the cauliflower.
Transfer to the hot oven for approximately 10 minutes or until bubbling with a crisp golden top. If necessary turn on the grill to get the top is golden and crisp.
Allow to cool before serving,
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