Sunday, February 25, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

For rent: MIll Street apartment

Large (1,000 sq.ft.), 2-bedroom apartment for rent,...

Secrets of the Sprakkar by Eliza Reid

by Edith Cody-Rice Many Almonte residents will be...

Diana’s Quiz – February 24, 2024

by Diana Filer 1.  What is the first...
LivingFood and DrinkMustardy Cauliflower Cheese

Mustardy Cauliflower Cheese

by Susan Hanna

If you like cauliflower you’re going to love this luscious recipe from Yotam Ottolenghi’s Simple. Steamed cauliflower is bathed in a curry-mustard-cream-cheese sauce and then baked and
broiled. It’s a great side dish and/or satisfying vegetarian main course.

Cook’s note: If you don’t want to steam the cauliflower in a steamer basket over water, place the florets on a microwave- safe plate lined with a dampened and wrung out white paper towel. Top with another damp paper towel and microwave for 3-5 minutes or until just beginning to soften.

Serves 4

Avoiding Additives and Preservatives

Use butter than contains only cream (no colour) and spices that don’t contain colour or anti-
caking agents. Cheddar can sometimes contain colour so check the ingredients. Use additive-free white bread; I used an Ace Bakery loaf. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 1 large cauliflower, separated into 1 ½-inch (4-cm) florets
  • 2 tbsp (30 ml) butter
  • 1 small onion, peeled and finely diced (1 cup/250 ml)
  • 1½ tsp (7.5 ml) cumin seeds
  • 1 tsp (5 ml) curry powder
  • 1 tsp (5 ml) mustard powder
  • 2 green chiles, deseeded and finely diced
  • ¾ tsp (3.75 ml) black mustard seeds
  • ¾ cup + 2 tbsp (187.5 ml + 30 ml) heavy cream
  • 4 oz (120 g) aged cheddar, coarsely grated salt
  • 1/3 cup (15 g) fresh white breadcrumbs, from about half a slice
  • ¼ cup (60 ml) parsley, finely chopped


  1. Preheat oven to 400 F (204 C).
  2. Steam the cauliflower over boiling water for 5 minutes, until just softening. Then remove and set aside to cool slightly.
  3. Melt the butter in a round, 9-inch (24 cm) casserole pan on a medium heat, and sauté the onion for about 8 minutes, until soft and golden.
  4. Add the cumin, curry and mustard powders, and chopped chile and cook for 4 minutes, stirring occasionally.
  5. Add the mustard seeds, cook for a minute more, then stir in the cream, 100 g of cheddar and ½ tsp (2.5 ml) salt. Simmer for 2-3 minutes, until the sauce slightly thickens.
  6. Add the cauliflower, stir gently and simmer for 1 minute before removing from heat.
  7. Place the remaining 20 g of cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower.
  8. Wipe the top inside edge of the pan clean with a spatula or cloth (to avoid burning) and place in the oven.
  9. Bake for 8 minutes, until the sauce is bubbling and cauliflower is hot. Turn the broiler to high and keep the pan underneath for 4 minutes, or until the top is golden and crisp. Watch it so it does not burn.
  10. Remove from oven and allow to cool a little – 5 minutes or so – before serving. Serves 4.

From Simple by Yotam Ottolenghi




From the Archives