October 19, 2022
Mustardy Cauliflower Cheese Recipe
Let's be honest, no Christmas feast is complete without a creamy and rich Cauliflower Cheese. A unique blend of spices gives new life to a family favourite.
We've been inspired by Yotam Ottolenghi's mustardy take on the traditional dish and we believe our Eversfield Organic spin has created a new Christmas classic!
1 large cauliflower, sliced into 3-4cm florets
1 onion, finely diced
30g unsalted butter
150g mature cheddar, grated
200ml double cream
15g fresh white breadcrumbs
5g fresh parsley, chopped
1tsp mild curry powder
1 tsp cumin powder
1 tbsp wholegrain mustard
2 green chillies, deseeded and diced
salt, to taste
Preheat the oven to 180C fan/gas mark 6.
Steam the cauliflower over boiling water for 5 minutes, until it just begins to soften. Remove and leave aside to cool slightly whilst you begin crafting your sauce.
Place the butter into a large round casserole pan or ovenproof dish and place on a medium heat. Add the onion and sauté for 8 minutes, until soft and golden.
Now for the spices. Start by adding the cumin, curry powder, wholegrain mustard and chillies and cook for 5 minutes, stirring occasionally. Now pour in the cream.
Time to add the cheese. Add 120g of cheddar and ½ teaspoon of salt, and simmer for 2-3 minutes, until the sauce thickens slightly. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.
Now for the crunchy topping. Place the remaining 20g of cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower.
Place in 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. Watch carefully so that it does not burn. Remove from the grill and allow to cool for 5-10 minutes before serving.