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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Quick Cook Cauliflower Cheese with Crème Fraîche, Mustard and Kale
Introduction from Rukmini Iyer
I love cauliflower cheese but am not always minded to make a bechamel sauce. This version with mustard and kale is a real crowd-pleaser. The two cheeses are to my mind entirely necessary for flavour purposes.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Pop the cauliflower florets, stems, leaves and kale in a large bowl, and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain the veg really well. Tip everything into a roasting tin large enough to hold the veg in a single layer.
While the cauliflower is blanching, mix the crème fraîche, egg, Dijon mustard, cheddar cheese and sea salt (if using) together. Stir this through the veg in the roasting tin, then top with the crumbled feta, breadcrumbs and freshly ground black pepper. Drizzle with the olive oil, then transfer to the oven and roast for 25 minutes, until golden brown and crisp on top.
Let it sit for 5 minutes, then serve hot with some toasted baguette slices on the side.
CHANGE IT UP: If you’re all out of kale, use finely chopped spring greens or cavolo nero instead. And if you’re not veggie, you could add a handful of chopped chorizo, pancetta or free-range bacon lardons to the topping.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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