Comfort food comes in all types of guises, and to be honest, cheesy comfort is a good thing all year round. This Ottolenghi recipe is a a neat take on a Brittish classic. The use of black mustard seeds, chilies, mustard powder, curry powder and cumin seeds give it a real Indian vibe.
1 large cauliflower
2 tbsp. olive oil
2 banana shallots
1/2 tbsp. cumin seeds
1 tsp. curry powder
1 tsp. mustard powder
2 red chillies
1 tsp. black mustard seeds
250 ml milk
2 tbsp. corn starch
125 g mature cheddar, grated
15g parmesan, grated
Preheat the oven to 180°C.
Cut the cauliflower is medium sized florets and steam over boiling water for five minutes, until just softening, remove and set aside.
Clean and finely dice the banana shallots.
Clean and deseed the green chilies and slice them very fine.
Pour the olive oil in a small pan and and sauté the finely diced shallots on medium heat for eight minutes, until soft and golden.
Add the cumin seeds, curry and mustard powders, and the sliced chillies, and cook for five minutes, stirring occasionally.
Add the mustard seeds, cook for a minute, then stir in the milk, half of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two.
Put the corn starch in a small bowl. Add an equal amount of cold milk and stir until smooth paste forms. Now whisk the slurry into the hot, simmering sauce. Cook for a further 2 minutes, stirring occasionally.
Remove from the fire, add cauliflower. Stir gently.
Pour the mixture into a large oven dish.
In a small bowl, mix the panko, remaining cheddar and finely chopped 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 .