Everyone’s favourite comfort dish is the perfect companion to roast ham or chicken, and an ideal use for cheeseboard leftovers
This is the ultimate comfort dish, looking for a roast chicken, some sausages or a pan-fried steak to go alongside. Veggie options also work well: just some hearty brown rice, for example, and a simple salad with a dollop of yogurt and a wedge of lime alongside. This can be made up to the point of baking and stored in the fridge for one day.
Serves 4
cauliflower 1 large (700g), broken into roughly 4cm florets
unsalted butter 30g
onion 1 small (120g), finely diced
cumin seeds 1½ tsp
medium curry powder 1 tsp
mustard powder 1 tsp
green chillies 2, deseeded and finely diced
black mustard seeds ¾ tsp
double cream 200ml
mature cheddar 120g, coarsely grated
fresh white breadcrumbs 15g
parsley 5g, finely chopped
salt
Preheat the oven to 180C fan/gas mark 6.
Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and leave aside to cool slightly.
Put the butter into a 24cm round casserole pan or ovenproof dish of a similar size and place on a medium heat. Add the onion and sauté for 8 minutes, until soft and golden. Add the cumin seeds, curry powder, mustard powder and chillies and cook for 4 minutes, stirring occasionally. Add the mustard seeds, cook for another minute, then pour in the cream. Add 100g of cheddar and ½ teaspoon of salt, and simmer for 2-3 minutes, for the sauce to slightly thicken. Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.
Place the remaining 20g of cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower. Wipe the top inside edge of the pan clean (with a spatula or cloth) – any cream there will burn – and place in the oven. Bake for 8 minutes, until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and keep the pan underneath for 4 minutes, or until the top is golden and crisp. Keep an eye on it so that it does not burn. Remove from the grill and allow to cool a little – just for 5 minutes or so – before serving.
From Simple by Yotam Ottolenghi (Ebury Press, £27)
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