Is there a vegetable more versatile than the cauliflower? You can boil them, you can roast them, you can coat them in batter and make fast food favourites like popcorn chicken into vegan treats – whatever you want to do with them, they are a welcome addition to most meals. As we’re heading further into winter, we thought we’d put together a warming cauliflower cheese recipe to compliment your Sunday lunches or to just eat on its own as an alternative to Mac and Cheese.
1 Large Cauliflower
1 red onion
2 pots of low fat crème fraiche (400g)
1 vegetable stock cube
1 tsp chipotle paste
2 tsp smoked paprika (From one of Dorset’s range of herb and spice suppliers)
1 tsp tomato puree
50g grated cheddar cheese (From one of Dorset’s fantastic cheesemongers)
50g grated parmesan cheese
Start by pre-heating your oven to 220c/200c (fan).
Bring a large pan of water to the boil and add the stock cube. Break the cauliflower into florets and boil in the stock for 5 minutes or until soft.
Meanwhile, heat a small frying pan with a tablespoon of oil, finely slice the onion and fry until golden. Add the chipotle paste, paprika and tomato puree fry for another minute then add a ladle of the cauliflower cooking water and both tubs of crème fraiche.
Drain the cauliflower and mix in the chipotle crème fraiche sauce until the cauliflower is coated and then pour into a ovenproof dish. Leave this to the side a second.
In a small bowl mix the breadcrumbs, parmesan and cheddar cheese with 3 tablespoons of oil. Spread the breadcrumb mixture over the top of the cauliflower and bake in the oven for 10 – 15 minutes until golden and bubbling.