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Observer Food Monthly's 20 best recipes

Yotam Ottolenghi's mustardy
cauliflower cheese
Everyone’s favourite comfort dish is the
perfect companion to roast ham or chicken,
and an ideal use for cheeseboard leftovers
The 20 best easy Christmas recipes = in full

Yotam Ottolenghi
@ottolenghi
Mon 23 Nov 2020 08.00 GMT

T
his 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.

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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.

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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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Continue Remind me in April

Topics
Christmas food and drink \
Observer Food Monthly's 20 best recipes
Vegetables / Cheese / Vegetarian food and drink /
Winter food and drink / Food / recipes

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