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.
43 K 4.5/5 (4 reviews)
1 hour 1 min.
Easy
3 people
13 IngredientsLast modified on: May 24th 2020
For 3 people, you will need:
- 1
25 g grated cheese - 2
10 g breadcrumbs - 3
parsley - 4
½ cauliflower - 5
½ onion - 6
½ teaspoon curry powder - 7
½ tablespoon mustard seeds - 8
½ teaspoon cumin seeds - 9
½ teaspoon mustard powder - 10
1.5 tablespoon olive oil - 11
125 ml liquid cream - 12
salt - 13
pepper - Total weight: 860 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 25 g grated cheese, 10 g breadcrumbs and the chopped parsley.
Set aside.
Set aside.
Stage 2 - 10 min.
Prepare ½ 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 ½ teaspoon curry powder, ½ tablespoon mustard seeds, ½ teaspoon cumin seeds and ½ 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 1.5 tablespoon 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 125 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 | 30 RDI=10 % | 40 RDI=4 % | 70 RDI=10 % | 900 RDI=50 % | 3,750 RDI: 50 % |
| 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 3 people : 2.25 €
- 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: Chicken with spinach in a cream sauce , Rice and peas, Chocolate sauce, Creamy "terre et mer" pots, Creamy spinach and potato gratin, ... See them all 165
Grated cheese
Like these other recipes: Creamy rice with spinach, Spinach Mornay, Hachis parmentier, Baker's pizza, Croque-monsieur, ... See them all 71
Breadcrumbs
Like these other recipes: Fish "à la Bordelaise", Wiener Schnitzel, Sesame fried scampi, Vegetable tian, Crab Cakes, ... See them all 17
Olive oil
Like these other recipes: Prawn salad with a crunch, Spiced butternut gratin, Beetroot and fried chicken salad, Tomato omelette, Tomato ladybirds, ... See them all 511
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