Serve this very delicious Ottolenghi inspired comfort food with a roast chicken or beef and some roasted potatoes and a nice glass of full bodied red wine.
- 1 large Cauliflower
- 30 Grams unsalted butter
- 1 Onion
- 1 1/2 tsp cumin seeds
- 1 tsp medium curry powder
- 2 tsp whole grain mustard
- 2 green chillies, deseeded and finely chopped
- 1 cup of double cream
- 120 Gram Mature Cheddar or Mature Gouda Cheese
- 15 Gram Bread crumbs
- 5 grams of fresh parsley, finely chopped
- Preheat the oven to 180°C
- Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove from the pan and leave aside to cool slightly
- But the butter into a round casserole pan or ovenproof dish and place on a medium heat. Add the onion and sauté for about 8 minutes, until soft and golden. Add the cumin seeds, curry powder, whole grain mustard and chillies and cook for about 4 minutes stirring occasionally. Pour in the cream. Add 100 grams of the cheese and 1/2 tsp of salt and simmer for 2-3 minutes. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.
- Place the remaining 20 grams of cheese in a bowl and add the breadcrumbs and parsley. Mix it all together and then sprinkle it over the cauliflower. Place the pan without the lid in the preheated oven. Bake for about 8 minutes until the cauliflower is hot. Turn the grill to a high heat and keep the pan underneath the grill until the cheese and breadcrumb mix is golden and crisp. Keep an eye on it so that it does not burn.
If you like this recipe and the flavours in this dish and you would like to have more of this delicious middle eastern inspired food we would recommend the cookbooks of Yotam Ottolenghi. Please find a collection of his books by clicking here.
This recipe comes from the amazing cookbook “simple” by Yotam Ottolenghi.