This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
52 K 4.5/5 (4 reviews)
1 hour 1 min.
Easy
6 people
13 IngredientsLast modified on: May 24th 2020
For 6 people, you will need:
- 1
50 g grated cheese - 2
20 g 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
250 ml liquid cream - 12
salt - 13
pepper - Total weight: 1,720 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 1 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare the gratin topping: mix in a bowl 50 g grated cheese, 20 g breadcrumbs and the chopped parsley.
Set aside.
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 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)
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.
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.
Cook for 1 or 2 minutes, stirring constantly.
Stage 9 - 10 min.
Add 250 ml liquid cream, deglaze the bottom of the pan with a wooden spatula and leave to thicken for about 10 minutes.
Check the seasoning.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 80 RDI=8 % | 140 RDI=20 % | 1,790 RDI=90 % | 7,500 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 8 RDI=1 % | 100 RDI=5 % | 440 RDI: 5 % |
| Per person | 8 RDI=3 % | 10 RDI=1 % | 20 RDI=4 % | 300 RDI=20 % | 1,250 RDI: 20 % |
How much will it cost?
- For 6 people : 4.45 €
- Per person : 0.75 €
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
Like these other recipes: Normandy seafood stew, Baked eggs with chicken and spinach, Risotto-style celeriac, Bisto-style canapés, Chocolate mug cake, ... See them all 170
Grated cheese
Like these other recipes: Spinach and hard-boiled egg gratin, Quick stuffed courgettes, Moussaka, Stuffed cabbage leaves, Spinach parmentier, ... See them all 73
Breadcrumbs
Like these other recipes: Fish "à la Bordelaise", Mini Mont d'Or fondue with "spuds in blankets", Crunchy little pieces of fish, Creamy Comtoise artichoke gratin, Tomatoes Provençal, ... See them all 19
Olive oil
Like these other recipes: Kérinou slices, Potimarron and celeriac autumn soup, Simple mushroom salad with thyme and lemon, 3 ways, Pork escalope with mushrooms and sage cream, Ham "friand" pie, ... See them all 531
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018383 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018405 K5 40 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020304 K 24.3 2 hours 1 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011316 K3.8 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.