Mustardy cauliflower cheese

Ingredients

• 1 - large cauliflower, broken into roughly 4cm florets (700g)
• 30g - unsalted butter
• 1 - small onion, finely diced (120g)
• 1½ tsp - cumin seeds
• 1 tsp - medium curry powder
• 1 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

Procedure

1. Preheat the oven to 180°C fan.
2. Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and leave aside to cool slightly.
3. 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 2–3 minutes, for the sauce to slightly thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.
4. 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