Cauliflower cheese, with an aromatic and spicy hit! Cauliflower is the perfect vegetable to act as a flavour vessel for spices. Cauliflower florets are covered in a spiced, cheesy sauce then baked until golden and bubbling. Play around with the spice levels according to how you like it. You can use the cauliflower leaves as a garnish too, simply roast them in the oven with a little oil and a pinch of salt and pepper – they crisp up beautifully.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Medium
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Ingredients
cauliflower 1 (chopped)
butter 50 g
ground cumin 1 tsp
garlic cloves 2 (crushed)
tomato purée 2 tbsp
ground turmeric 1 tsp
curry powder 2 tsp
plain flour 50 g
whole milk 500 ml
grated cheddar cheese 150 g (grated)
mozzarella cheese ball 50 g (grated)
fresh coriander 1 handful (chopped)
green beans to serve
Method
Preheat the oven to 200°C/180°C Fan.
Chop the cauliflower into florets, you can use the stems and leaves too.
Cook the cauliflower in saltedboiling water for approx. 4 – 5 minutes, until just tender. Peel and crush the garlic. Chop the coriander.
Make the cheese sauce. Melt the butter in a pan on a low-medium heat. Stir in the cumin and garlic and cook for a minute until fragrant.
Add the tomato purée, turmeric and curry powder and cook for 2 minutes, until it starts to darken.
Stir in the flour and cook for 2 minutes (keep stirring to ensure it doesn't burn). Gradually pour in the milk, whisking all the time to ensure you have a smooth sauce.
Once you’ve added all the milk, bring it to the boil and let it simmer for 2 minutes. Stir in 2/3 of the cheese and mix well.
Add the cauliflower to an ovenproof dish. Pour over the masalacheese sauce and top with the rest of the grated cheese. Bake for 20 minutes until golden and bubbling.
Meanwhile, cook the green beans. Bring a pan of salted water to the boil. Cook the beans in the water until just tender, around 2-3 minutes. Drain and set aside.
Plate up! Scatter over the chopped coriander and serve with the green beans , enjoy!
