Mustardy Cauliflower and Cheese
Servings: 4
Ingredients
- 1 large cauliflower
- 2 tbsp unsalted butter
- 1 small onion finely diced
- 1 1/2 tsp cumin seeds
- 1 tsp medium curry powder
- 1 tsp mustard powder
- 2 green chiles seeded and finely diced
- 3/4 tsp black mustard seeds
- 1 cup heavy cream
- 120 grams aged cheddar coarsely grated
- salt
- 1/3 cup fresh white breadcrumbs
- 1/4 cup parsley finely chopped
Instructions
- Preheat the oven to 400°F
- Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and set aside to cool slightly.
- Put the butter into a 9-inch round casserole pan or oven-proof dish of a similar size and place over medium heat. Add the onion and saute for 8 minutes, until soft and golden. Add the cumin, curry powder, mustard powder, and chiles and cool for 4 minutes, stirring occasionally. Add the mustard seeds, cook for 1 minute, then pour in the cream. Add 1 ¼ cups of cheddar and ½ tsp of salt and simmer for 2-3 minutes, until the sauce slightly thickens. Add the cauliflower, stir gently, and simmer for 1 minute before removing from the heat.
- Place the remaining ¼ cup 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 place in the oven. Bake for 8 minutes, until the sauce is bubbling and the cauliflower is hot. Turn the broiler to high and keep the pan underneath for 4 minutes, or until the top is golden and crisp. Keep an eye on it so that is does not burn. Remove from the oven and allow to cool a little -- just for 5 minutes or so -- before serving.
Recipe from Simple by Ottolenghi »