Here’s another of my big Easter dinner experiments that went down very well. Believe me, some dishes stay in the pan for me to eat later. I do go a bit crazy with the chillies sometimes and my family usually isn’t very happy impressed.
This curried cauliflower gratin is mild but still has a nice curry flavour with just enough heat.
The cheese you use is up to you. Whatever you fancy. I used Cheddar but any cheese will work fine.
You can make this cauliflower gratin recipe a day or so ahead of time and then bake it just before serving. In fact, this will let the flavours develop and improve the flavour.
Cauliflower gratin is the perfect side dish for a crowd and it can even be served as a vegetarian main course.
If you like this recipe try these other vegetable recipes:
- 1 large or 2 small heads of cauliflower
- 1 tablespoon butter or olive oil
- 1 large onion finely chopped
- 3 cloves garlic - finely chopped
- 1 bay leaf
- 1 sprig thyme
- 1 sprig parsley
- 1 teaspoon curry powder
- 1/2 teaspoon chilli powder
- 250ml (1 cup) double cream
- 200g (7oz) mature Cheddar cheese
- toasted bread crumbs to cover (2 or 3 tablespoons should do the job.)
- Salt and pepper to taste
- Pre-heat your oven to 230c (
- Cut your cauliflower into florets and set aside.
- Chop any remain stem finely, discarding and tough bits. You should have a good cup of chopped stem when finished. Set aside.
- Heat a large pot of water until boiling. Add the cauliflower florets in two batches and cook for 2 - 3 minutes.
- Remove with a strainer and place in a gratin pan or similar.
- Heat the butter/oil in a pan over medium heat and add the onions, garlic and herbs. Fry until the onion becomes soft and translucent.
- Now add the chopped cauliflower stems and just enough water to almost cover the cauliflower.
- Simmer until the stems are very well cooked and soft. I used about 200ml of water but you may need to use more.
- Continue to simmer until the water bubbles away and then add the cream, curry powder and chilli powder.
- Remove the herbs and place this mixture in a blender with the cheese. Blend until very smooth.
- Pour this sauce over the par-cooked cauliflower florets and toss to coat.
- Season with salt and pepper to taste and cover with the breadcrumbs.
- Place in the oven and bake until the cauliflower is steaming hot and cooked through and the breadcrumbs are lightly toasted.
- Serve immediately.