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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.

36K 4 4.5

Last modified on: May 24^th 2020

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For 2 people, you will need:

1 17 g grated cheese
2 7 g breadcrumbs
3 parsley
4 ¹⁄₃ cauliflower
5 ¹⁄₃ onion
6 ¹⁄₃ teaspoon curry powder
7 ¹⁄₃ tablespoon mustard seeds
8 ¹⁄₃ teaspoon cumin seeds
9 ¹⁄₃ teaspoon mustard powder
10 1 tablespoon olive oil
11 83 g liquid cream
12 salt
13 pepper
Total weight: 574 grams

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 17 g grated cheese, 7 g breadcrumbs and the chopped parsley.

Set aside.

Stage 2 - 10 min.

Prepare ¹⁄₃ 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 ¹⁄₃ onion and chop finely.

Stage 6 - 3 min.

Prepare the spice mixture: mix in a cup ¹⁄₃ teaspoon curry powder, ¹⁄₃ tablespoon mustard seeds, ¹⁄₃ teaspoon cumin seeds and ¹⁄₃ 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 1 tablespoon 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 83 g 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
598 Kcal or 2,504 Kj	17 gr	27 gr	47 gr
30 %	7 %	3 %	7 %

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	14 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 2 people : 1.48 €
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: Bourguignon potatoes , Fillets of sole Dieppoise, Scallops with sorrel and Noilly Prat, Mushrooms on toast, French style, Green beans "Napoléon", ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Cheese tart, Bolognaise lasagne, Enchiladas, Endives , ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Tomatoes Provençal, Scallops au gratin, Mini Mont d'Or fondue with "spuds in blankets", Vegetable tian, Wiener Schnitzel, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mushrooms à la grecque, Bolognaise lasagne, Pork escalope with mushrooms and sage cream, Fillets of sole Dieppoise, Moussaka, ... All

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