CURRY And MUSTARD CAULIFLOWER CHEESE with CELERIAC

This rather different cauliflower cheese is my version of an Yotam Ottolenghi recipe.  It’s full of flavour: cheesy, creamy, spicy, and crunchy.

You  really must try this and I’ll bet you’ll never go back to conventional cauliflower cheese.

INGREDIENTS

1 large cauliflower, divided into florets
One quarter of a celeriac, peeled and cut into large chunks

1 onion, diced

1 teaspoon. ground cumin

2 teaspoons curry powder

1 teaspoon mustard powder

1 teaspoon chilli flakes

1 teaspoon. black mustard seeds

200 ml double cream

120g mature cheddar cheese, grated

2 handfuls panko breadcrumbs

1 handful parsley, chopped

salt and pepper

METHOD

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 sauté 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 breadcrumbs and the chopped parsley and sprinkle over the ransfer to the hot oven for approximately 20 minutes or until bubbling with a crisp golden top.