Instructions
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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.
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2
Add the butter to a large saucepan, then add the cumin seeds. Fry for a minute until fragrant.
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3
Add in the tomato purée and cook for 3 mins until the colour has darkened.
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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.
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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.
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6
Once all the milk has been added, bring the mixture to a boil and let it simmer for 2 mins until thickened.
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7
Remove the sauce from the heat. Add the cheddar and stir until it has totally melted. Season to taste with salt and pepper.
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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.
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
Serves 4
Total time required 45 mins
- Cooking time: 45 mins