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Mustardy Cauliflower Cheese
Mustardy cauliflower cheese
A neat take on a classic. Serves four.
50g puy lentils
1 large cauliflower, separated into 4cm florets
2 tbsp ghee
2 banana shallots, peeled and diced fine
1.5 tsp cumin seeds
1 tsp curry powder
1 tsp mustard powder
2 green chillis, deseeded and finely diced
1 tsp black mustard seeds
200ml double cream
90g mature cheddar, grated
15g parmesan, grated
15g panko breadcrumbs
5g parsley, finely chopped
Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry.
Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.
Melt the ghee in a round, 24cm casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden.
Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.
Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt.
Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.
In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot.
Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.