Curry Cauliflower Cheese

Brought to you by:

MOB Kitchen

4 serving

Prep time:

Cook time: 45 mins

Serves: 4

This curry and cauliflower cheese recipe from MOB Kitchen is a serious gamechanger. It takes one of our favourite comfort foods and Sunday-roast side dishes and adds a kick of spice that takes it to another level. It uses great value ingredients and a generous combination of spices that makes this a recipe that’s full of flavour - if you prefer spicy food a little milder, it’s simple to adjust the heat, too. We love this as a side dish that adds a new taste to a traditional roast dinner or as a warm, gooey and comforting meat-free midweek meal. Looking for more cauliflower recipes? Look no further.

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Ingredients Method

Ingredients

1 cauliflower, chopped into large florets with leaves and steams roughly chopped
50g butter
1 tsp cumin seeds
1 tbsp tomato purée
1 tbsp garlic and ginger paste, (or use minced garlic and ginger)
1 tsp chilli powder
½ tsp ground turmeric
50g plain flour
500ml milk
200g cheddar

Method

Step 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.