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.
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
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.
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