Cheat's Cauliflower Cheese
There’s no need to make a béchamel for this quick and easy cauliflower gratin, yet it’s still delicious and filling. A good distribution of the cheesy, crumby topping is the key to success. Serve as a side dish or alone.
Method
Cut the cauliflower into very small florets. Put into a pan, cover with lightly salted water, bring to the boil, then simmer for about 5 minutes, or until al dente. Drain well and toss with the butter, the cream if you like, and plenty of salt and pepper.
Preheat the grill to medium-high. Tip the cauliflower florets into a gratin dish or shallow ovenproof dish in which they fit snugly in one layer. Combine the cheese and breadcrumbs and scatter thickly and evenly over the top. Place under the grill until golden brown and nicely toasted. Serve straight away.
Ingredients
1 large cauliflower (about 1kg), trimmed
A large knob of butter
1 tablespoon cream (optional)
100g mature Cheddar or other flavoursome hard cheese, grated
40–50g breadcrumbs
Sea salt and freshly ground black pepper
Serves 2 - 4
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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