The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! The cauliflower you select should be quite heavy, with the green leaves tightly holding the cauliflower. This British recipe will surely please the young and the older crowds. The great Chef Yotam Ottolenghi’s recipe was an inspiration for my own recipe.
An easy and quick recipe that will change your approach on cauliflower.
My secret: has to remain al dente
- 500g cauliflower
- 10g butter
- 10g shallots or green onions
- 1 tsp or more cumin seeds
- 1 tsp mild curry powder
- 2 tsp mustard seeds
- 2 pinches of Espelette or Cayenne chili
- 60 ml milk
- 60 ml single cream
- 5 slices of melted cheddar cheese
- 10g dry bread
- 5g chopped fresh parsley
- Salt and pepper from the mill
- Step 1 Pre-heat your oven at a temperature of 180° and steam the cauliflower for 5 minutes. In the meantime, prepare the onions, the spices and the fresh parsley. Set aside. Melt the butter in a pan, add the onions and cook until golden for about 3 minutes, then add the cumin, the curry, pepper and chili. Cook and stir for 2 minutes and then add the mustard seeds.
- Step 2 Keep on stirring while adding the milk and 4 cheddar slices until the preparation has thickened. Add the cream, stir and taste. This should take about 4 maximum. Season to your taste adding salt and add the cauliflower. Delicately mix it all together, turn off the burner, and place the preparation in a gratin pan. Chop the last cheddar slice along with the parsley and the dry bread. Sprinkle over the cauliflower, and place in the oven for 8 minutes. Check, and broil for 2 extra minutes. I advise you to let the dish cool a little before serving at the table.