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Ingredients
1 cauliflower, trimmed and cut into 1cm/0.5in pieces 10oz/300g cream cheese 1 tsp Dijon mustard 4oz/125g blue cheese, crumbled 1oz/25g walnuts, roughly chopped 2oz/50g cheddar cheese, grated salt freshly ground black pepper To serve watercress salad
Method
1. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. 2. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. 3. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. 4. Serve at once with a watercress salad.
Show me more cauliflower recipes
Find out more about these ingredients and techniques:
Black pepper
Mustard
Salt
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