Curried Cauliflower Cheese

This is a great twist on a classic. Adding extra flavour, a spicy kick and an Indian vibe to get those taste buds tingling. Recipe created and kindly sent over by Oliver (OJ) Twitter @BubbleBullQ Instagram bubblebullq. Make sure you give him a follow!

Ingredients:

• 2 whole cauliflower, cut into bite-size florets
• 2-3 tsp Smokey Carter’s Chennai Masala rub
• 1-2 tbsp olive oil (for roasting)
• 30g butter
• 1 garlic clove, finely chopped
• A squirt of French’s American mustard (around 1 tsp)
• 3 tbsp plain flour
• 500ml whole milk (warmed)
• 200g mature cheddar, grated
• 50g parmesan, grated

Method:

Roast the Cauliflower:

Preheat the oven to 200°C (fan 180°C/gas 6).

Drizzle the cauliflower florets with olive oil and toss Lightly dust the cauliflower florets with Smokey Carter’s Chennai Masala rub and toss again.

Spread them on a baking tray. Roast for 20 to 25 minutes, turning halfway, until golden and slightly caramelised.

Make the Cheese Sauce:

In a saucepan, melt the butter over medium heat.

Add the garlic and cook for 30 seconds.

Stir in 1 tsp of Smokey Carter’s Chennai Masala rub and let it cook for another 30 seconds.

Add a squirt of French’s American mustard and stir well, another 30 seconds Stir in the flour and cook for 1 minute, stirring constantly.

Gradually whisk in the milk, ensuring no lumps.

Simmer the sauce for 5 minutes, whisking until thickened and coats the back of a spoon Remove from heat and stir in the grated cheddar and half of the parmesan.

Season with salt and pepper to taste.

Combine and Bake:

Add the roasted cauliflower florets and raisins to the cheese sauce, ensuring they’re evenly coated.

Transfer to an ovenproof dish and grate the remaining parmesan on top to cover.

Bake for 20 minutes until the top is golden and bubbling.

Serve:

Allow the dish to rest for a few minutes before serving. Optional – top with some crispy onions, coriander or chives.