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Spicy mustard cauliflower cheese

This delicious twist on cauliflower cheese is cooked in 3 stages: the cauliflower is steamed on its own before being fried with the spices. It is then topped with cheese and breadcrumbs, and browned in the oven.

37K 4 4.5

Last modified on: May 24^th 2020

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For 6 people, you will need:

1 1.8 oz grated cheese
2 0.7 oz breadcrumbs
3 parsley
4 1 cauliflower
5 1 onion
6 1 teaspoon curry powder
7 1 tablespoon mustard seeds
8 1 teaspoon cumin seeds
9 1 teaspoon mustard powder
10 3 tablespoons olive oil
11 8.8 oz liquid cream
12 salt
13 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
23 min.	38 min.	1 hour 1 min.

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Step by step recipe

Stage 1 - 5 min.

Prepare the gratin topping: mix in a bowl 1.8 oz grated cheese, 0.7 oz breadcrumbs and the chopped parsley.

Set aside.

Stage 2 - 10 min.

Prepare 1 cauliflower.

Stage 3 - 7 min.

Steam the cauliflower until it is barely done.

Stage 4

Alternatively, you can boil it in salted water or vegetable stock.

Stage 5 - 4 min.

Prepare 1 onion and chop finely.

Stage 6 - 3 min.

Prepare the spice mixture: mix in a cup 1 teaspoon curry powder, 1 tablespoon mustard seeds, 1 teaspoon cumin seeds and 1 teaspoon mustard powder.

Preheat the oven to 390°F (200°C)

Stage 7 - 2 min.

Use a casserole or skillet that can go both on the hob and in the oven. Put on high heat and pour in 3 tablespoons olive oil. When good and hot the chopped onion, salt and pepper.

Cook for 1 or 2 minutes without colouring.

Stage 8 - 2 min.

Add the spice mixture and turn down the heat.

Cook for 1 or 2 minutes, stirring constantly.

Stage 9 - 10 min.

Add 8.8 oz liquid cream, deglaze the bottom of the pan with a wooden spatula and leave to thicken for about 10 minutes.

Check the seasoning.

Stage 10 - 2 min.

Add the cauliflower, mix well and cook like this for 1 or 2 minutes.

Stage 11 - 1 min.

Scatter the gratin topping over...

Stage 12 - 15 min.

...and brown in the oven for about 15 minutes (finish under the grill if necessary).

Remarks

You can vary the spice mixture, but do keep mustard (both seeds and powder) as the basis and add your preferred spices to this.

If you don't have any mustard powder, use double the weight of mustard paste.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Based on a recipe by Yotam Ottolenghi.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,791 Kcal or 7,499 Kj	51 gr	81 gr	140 gr
90 %	20 %	8 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
104 Kcal or 435 Kj	3 gr	5 gr	8 gr
5 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	9 gr	13 gr	23 gr
15 %	3 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Sourdough, Mustard

How much will it cost?

For 6 people : 4.42 €
Per person : 0.74 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Pear and chocolate tart with a hint of mint, Curried mussels with cabbage, Risotto-style celeriac, Flamiche, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and chickpea purée, Croque-monsieur potatoes, Spinach Croque-monsieur , Hachis parmentier, Gougères, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Vegetable tian, Escalopes in a sesame crust, Mini Mont d'Or fondue with "spuds in blankets", Scallops au gratin, Escalope cordon bleu, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Warm scallop and cabbage salad, Small green vegetables in Mornay sauce, Shakshuka, Spinach and Mushrooms with Pesto, ... All

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