Curry and Mustard Cauliflower Cheese with Celeriac

This rather different cauliflower cheese is my version of an Ottolenghi recipe.  It' full of flavour: cheesy, creamy, spicy, crunchy - what else can I say?  You don't even have to make the usual white sauce, which always seems such a bother somehow.   You  really must try this and I'll bet you'll never go back to conventional cauliflower cheese.

Ingredients

  • 1 large cauliflower, divided into florets 


  • One quarter of a celeriac, peeled and cut into large chunks 


  • 1 onion, diced


  •  1 tsp. ground cumin 


  • 1.5 tsps. curry powder 


  • 1 tsp. mustard powder 


  • 1 tsp. chilli flakes 


  • 1 tsp. black mustard seeds 


  • 200 ml double cream 


  • 120g mature cheddar cheese, grated 


  • 2 handfuls panko crumbs 


  • 1 handful parsley, chopped 


  • salt and pepper 


  • Oven 200c, 180 fan

Method

  • Boil or steam the cauliflower florets and celeriac chunks until softening, about 6 minutes, then set aside.


  •  Melt the butter in a large saucepan and saute the onion until soft. Add the cumin, curry powder, mustard powder and chilli flakes, and stir as they cook together for a couple of minutes, then add the mustard seeds and continue to cook for another minute or so.


  • Stir in the cream, add 100g of the grated cheddar, season - it may need more salt than you expect - and simmer together for two to three minutes until slightly thickened


  • Tip in the cauliflower and celeriac and gently turn them over in the creamy sauce so that they become coated in it. Transfer to a gratin dish. 


  • Mix together the remaining cheddar, the panko crumbs and the chopped parsley and sprinkle over the top of the saucy cauliflower and celeriac 


  • Transfer to the hot oven for approximately 20 minutes or until bubbling with a crisp golden top.

Helpful Hints

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