Wednesday, September 19, 2012

Roasted cauliflower cheese

Our fridge is like a reverse Tardis: it looks big from the outside but it actually has very little room in it. I think that's what you call a design flaw. Anyway, it means certain large items, such as cauliflower, or watermelon, or bottles of champagne, have to be consumed as soon as they're bought. It's lucky we very rarely have all three in the fridge together at the same time.


Roasted cauliflower cheese
Here's a little something I whipped up for lunch at home last week when I realised the cauliflower I'd bought that morning wasn't going to fit in the fridge. For extra carbs, toss in some par-boiled waxy potatoes with the cauliflower and spices. For extra greens, toss in some broccoli. This makes enough for two - extend or reduce quantities accordingly. Glass of champagne optional.

half a small head of cauliflower (about 400g), large stem removed and florets cut into 2.5cm pieces
2 Tbsp olive oil
2 tsp coriander seeds
2 tsp cumin seeds
2-3 good handfuls of grated cheese - choose something tangy and tasty
salt and pepper

Heat the oven to 200C. Line a shallow-sided baking dish with foil. Put the cauliflower florets, olive oil and seeds in a large bowl and mix with your hands until the florets are well-coated. Tip this into the prepared dish and season with salt and pepper.
Bake for about 15-20 minutes, stirring until the cauliflower is golden and nutty brown in places. Scatter the cheese over the top and return the dish to the oven for another 5-10 minutes, until the cheese is bubbling and crisp. Pin It

6 comments:

  1. Ooh yum! Much easier (and fewer dishes) than doing the whole cheese sauce thing! I think it was you who got me on to roasting cauliflower with spices and having it with yoghurt? That's become a staple lunch here. Love it.
    We have the same problem with our fridge - I think it's a European design thing, as everyone (except us) has a 'cellar' where they store their big food. When it gets colder here, we keep our beer (and champagne, ha!) outside, and have to just hope it doesn't freeze. If you put a big pot of hot soup outside in winter, it will be a frozen block by the morning. TRUE!
    Sorry for that long waffly comment... Time for bed for me I think ;)

    ReplyDelete
  2. Love roasted veges of any kind especially broccolli and cauliflower that have personality transformations in the oven. Shame about the fridge, I know what you mean. My vegetable draw is simply not big enough for my regular stash. Wishing I had an old fashioned pantry with marble tops and cool baskets. As long as I could keep the mice out.

    ReplyDelete
  3. This recipe has me salivating. It's time we revived the cooked lunch tradition. Thanks for the inspiration.

    ReplyDelete
  4. I've been looking for a good excuse to quaff the champers down. Now I've got one - buy a smaller fridge.

    ReplyDelete
  5. Yum, looks good enough to eat! Not a huge fan of cauliflower, but this does sound good.

    ReplyDelete
  6. I was only talking about my Mum's Cauli Cheese the other day at work and how I really need to make some as I love it so much ... but you have uped the bar on this now with the roasted version. Defo going to have to have a go at this.

    ReplyDelete

Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

Related Posts Plugin for WordPress, Blogger...