Mustardy Cauliflower Cheese

Ingredients

• 1 cauliflower (Large; separated into 4 cm / 1½-inch florets)
• 2 tbsp butter
• 1 onion (Medium; peeled and finely diced)
• 1.5 tsp cumin seeds
• 1 tsp curry powder (The author used Madras curry powder)
• 1 tsp mustard powder (The author used Colman's mustard powder)
• 2 green chilies (Deseeded and finely diced)
• 1 tsp black mustard seeds
• 200 ml cream (The source also gives approximately 6 oz)
• 120 g mature cheddar (Roughly grated; use 90 g / 3 oz in the sauce and the remainder for the topping)
• 0.5 tsp salt
• 15 g panko breadcrumbs (The author favors panko for a crispier crust)
• 3 tbsp parsley (Finely chopped; flat-leaf parsley is suggested by the author)
• pre-cooked lentils (Optional; add about 60–90 g / 2–3 oz before adding the cauliflower)

Steps

1. 1

   Heat the oven to 180°C / 355°F.

2. 2

   Steam the cauliflower florets over boiling water for 5 minutes, until they have just started to soften. Remove them from the steamer and set aside.

3. 3

   Melt the butter in a round, 24 cm / 9-inch ovenproof casserole pan over medium heat.

4. 4

   Add the diced onion and sauté for about 8 minutes, stirring occasionally, until soft and golden.

5. 5

   Add the cumin seeds, curry powder, mustard powder, and chopped green chilies. Cook for another 5 minutes, stirring occasionally.

6. 6

   Add the black mustard seeds and cook for 1 minute more.

7. 7

   Stir in the cream, 90 g / 3 oz of the grated cheddar, and the salt. Simmer for 1–2 minutes, until the sauce begins to thicken slightly.

8. 8

   If using the optional pre-cooked lentils, stir in about 60–90 g / 2–3 oz now.

9. 9

   Add the steamed cauliflower and stir gently to coat it in the sauce. Simmer for 1 minute more, then remove the pan from the heat. If the pan is not ovenproof, transfer the mixture to an oven dish.

10. 10

    In a small bowl, mix the panko breadcrumbs, remaining grated cheddar, and chopped parsley.

11. 11

    Sprinkle the panko mixture evenly over the cauliflower and sauce.

12. 12

    Bake for 8 minutes, until bubbling and hot.

13. 13

    Brown the topping under a high grill for 4 minutes, until golden and crispy. Watch carefully so it does not burn.

14. 14

    Remove from the oven and leave to cool slightly before serving.

Notes

The author notes that doubling the sauce quantities works well for a very large cauliflower. The dish can be served with rice, roast chicken, sausages, or steak, though it was also served on its own. A reader notes that the cookbook version may use 400°F, while this source specifies 180°C / 355°F. Optional lentils are a variation mentioned in the source, not part of the primary ingredient list.

Nutrition per serving

• main
• vegetarian
• comfort food
• baked
• oven-baked
• cauliflower
• cheesy
• British-inspired