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  • Seasonal local food recipe No.265 – Yotam’s mustardy cauliflower cheese

    Posted on March 1st, 2015 Janet No comments

    A neat take on a classic. This recipe from Yotam Ottolenghi in The Guardian is recommended by CSA members Charlotte Barry and Alex and Jeremy Simmons.  The lentils are described as a really positive addition and cooking them from scratch will mean they are less mushy.  I’m looking forward to trying it tomorrow.

    Serves 4cauliflower-camel csa 21-08-09

    Preparation time: 30 minutes
    Cooking time: 12-14 minutes

    Ingredients
    50g puy lentils
    1 large cauliflower, separated into 4cm florets
    2 tbsp ghee
    2 banana shallots, peeled and diced fine
    1½ tsp cumin seeds
    1 tsp curry powder
    1 tsp mustard powder
    2 green chillis, deseeded and finely diced
    1 tsp black mustard seeds
    200ml double cream
    90g mature cheddar, grated
    15g parmesan, grated
    Salt
    15g panko breadcrumbs
    5g parsley, finely chopped

    Method
    Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry. Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.

    Melt the ghee in a round, 24cm ovenproof casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.

    Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.

    In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.

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