Ingredients
10 total- 1 cauliflower, chopped into large florets with leaves and steams roughly chopped
- 50 g of butter
- 1 tsp of cumin seeds
- 1 tbsp of garlic and ginger paste, (or use minced garlic and ginger)
- 1 tbsp of tomato purée
- 1 tsp of chilli powder
- 0.5 tsp of ground turmeric
- 50 g of plain flour
- 500 ml of milk
- 200 g of cheddar
Method
8 stepsStep 1
Heat the oven to 190°C/170°C fan/gas 5. Bring a pan of salted water to a boil. Add the cauliflower florets and leaves, then cook for 4 mins until just tender.
Step 2
Add the butter to a large saucepan, then add the cumin seeds. Fry for a minute until fragrant.
Step 3
Add in the tomato purée and cook for 3 mins until the colour has darkened.
Step 4
Spoon in the ginger and garlic paste, then cook for 30 seconds until fragrant. Add in the chilli powder and turmeric, then cook out for a further 2 mins.
Step 5
Add the flour, then mix to a paste and cook for another 2 mins. Gradually pour in the milk in small increments, whisking constantly so you have a smooth paste before pouring in more.
Step 6
Once all the milk has been added, bring the mixture to a boil and let it simmer for 2 mins until thickened.
Step 7
Remove the sauce from the heat. Add the cheddar and stir until it has totally melted. Season to taste with salt and pepper.
Step 8
Tip the cauliflower into a baking dish and pour over the cheese sauce. Bake for 25 mins until golden and bubbly. Serve and enjoy.