Ottolenghi Mustardy Curried Cauliflower Cheese

Lisa Ritchie

large cauliflower, broken into roughly

4cm florets (700g)

30g unsalted butter

I small onion, finely diced ( 120g)

1½ tsp cumin seeds

I tsp medium curry powder

I tsp mustard powder

2 green chillies, deseeded and finely

diced

¾ tsp black mustard seeds

200ml double cream

120g mature Cheddar, coarsely grated

15g fresh white breadcrumbs

5g parsley, finely chopped

salt

Preheat the oven to 180°C fan.

Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and leave aside to cool slightly.

Put the butter into a 24cm round casserole pan or ovenproof dish of a similar size and place on a medium heat. Add the onion and sauté for 8 minutes, until soft and golden. Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute, then pour in the cream. Add 100g of Cheddar and ½ teaspoon of salt, and simmer for 2 to 3 minutes, for the sauce to slightly thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.

Place the remaining 20g of Cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower.

Wipe the top inside edge of the pan clean (with a spatula or cloth) - any cream there will burn - and place in the oven. 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. Keep an eye on it so that it does not burn. Remove from the grill and allow to cool a little - just for 5 minutes or so - before serving.

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