Yotam Ottolenghi and his team have developed some great recipes for cauliflower and you will find a few of them appearing on this site over time. This is one of my favourites from his most recent book ” Simple”. It can be served as a side to meat or sausages but i like it on its own, or perhaps with brown rice , jacket potatoes or chips if I am feeling naughty….
Ingredients
- 1 x 700g cauliflower broken into roughly 4 cm florets
- 30 g unsalted butter
- 1 small onion peeled and finely diced
- 1 1/2 tsp cumin seeds
- 1 tsp medium curry powder
- 1 tsp mustard powder
- 2 green chillies deseeded and finely diced
- 3/4 tsp black mustard seeds
- 200 ml double cream
- 120 g mature cheddar coarsely grated
- 15 g fresh white breadcrumbs
- 5 g parsley finely chopped
- sea salt
Servings:
Instructions
- Preheat the oven to 180 C Fan. Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and set aside to cool slightly.
- Put the butter into a 24cm round casserole pan or ovenproof dish of a similar size and place on a medium heat. Add the onion and saute for 8 minutes, until soft and golden.
- Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute then pour in the cream.
- Next add 100 g of the cheddar and 1/2 tsp salt and simmer for 2-3 minutes until slightly thickened. 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 to prevent any liquid burning.
- Put into the oven and 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, being careful not to burn.
- Remove from the grill and allow to cool for about 5 minutes before serving.
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