I adore the combination of cauliflower and cheese. Many recipes for this classic dish will call for a thickened white sauce but I prefer to keep the sauce a little more free flowing. The creamy sauce is also flavoured with mustard seeds and bay and pools in the bottom of the dish, ready to be spooned over the plate or mopped up with bread.

Serves 4 as a side dish
1 brown onion, halved and thinly sliced
15 g butter
2 tsp olive oil
Pinch of salt
1 garlic clove, crushed
500 g cauliflower florets (usually 1 small or half a large cauliflower), cut into medium size chunks
1/4 tsp chilli powder
2 tsp brown mustard seeds
1 bay leaf
80 g cheddar cheese, grated
200 ml pure cream
40 g parmesan, finely grated
Small handful parsley, chopped
20 g breadcrumbs

1. Pre-heat oven to 180C.
2. In a medium fry pan place the onion, butter, oil, salt and garlic and sauté on medium heat for about 10 minutes.
3. While that is sautéing gently steam the cauliflower for about 5 – 7 minutes or until softened. Set aside.
4. Turn your attention back to the onion mixture and once it has sautéed add the chilli, mustard seeds and bay leaf. Continue to cook for another 5 minutes.
5. Add the grated cheddar and cream and gently simmer for 5 minutes.
6. In a small bowl stir together the parmesan, parsley and breadcrumbs. Set aside.
7. In a 2ltr capacity baking dish place the softened cauliflower florets and then add the cream mixture, giving it a gentle stir so the cauliflower is somewhat coated with the cream mixture.
8. Sprinkle the breadcrumb mixture on top and then bake in the oven for 10 minutes.
9. Finally, leave the dish in the oven but put it on the grill setting and let the top brown. This usually takes 5 – 8 minutes, depending on how close the dish is to the grill.

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