I think cauliflower has to be one of our favourite vegetables. I know, I say that about everything, but it's true!! We, love, love, love Cauliflower!
We love it in any way shape or form . . . raw in salads and with dips . . . steamed with just a bit of butter and seasoning . . . roasted with some olive oil, salt and pepper until crisply caramelized on the edges and garnished with Parmesan cheese . . . slathered in cheese sauce and baked until golden . . . in soups and stews . . . you name it. If it has cauliflower in it, we're both there like a shot!!
This is a delicious twist on a traditional Cauliflower Cheese.
Tender pieces of cauliflower in a light cheese sauce with a hint of mustard . . . sprinkled with red onion, cherry tomatoes and more cheese . . . and then baked until bubbling and golden brown.
This makes a delicious Vegetarian lunch, or light supper, when served with a lovely salad on the side, and perhaps some crusty bread to soak up all those lovely cheesy juices.
I can't wait until tomorrow to have the leftovers. Mmmm . . . mmmm . . . if I know anything about cooking and flavours, (and we all know I do), I just KNOW it will taste even better then for having sat overnight!
Funny how that goes, but it seems to be true of a lot of things!
*Jeweled Cauliflower Cheese*
A delicious version of cauliflower cheese with the addition of some chopped red onion and sliced cherry tomatoes. Low in calories as well, as no cream is used.
1 3/4 pound of cauliflower florets
1 ounce plain flour (2 TBS)
300ml of vegetable stock ( 1 cup)
4 ounces of grated strong cheddar cheese (1 cup)
1 tsp Dijon mustard
salt and freshly ground black pepper
1 small red onion, peeled and finely chopped
5 ounces cherry tomatoes, halved (about a cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Cook the cauliflower in boiling water for about 6 to 8 minutes until crispy tender. Drain well. In another saucepan, whisk together the flour and vegetable stock until smooth. Cook and stir over medium heat, stirring constantly, until thickened. Stir in half of the grated cheese and stir to melt. Whisk in the mustard.
Place the cauliflower into a shallow baking dish. Pour the cheese sauce over top. Sprinkle with the chopped onion and the halved cherry tomatoes. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes until golden and bubbling.