QUICK CAULIFLOWER CHEESE. 24/01/14
The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy.
INGREDIENTS METHOD

Serves 4-6 as a side

 

1 cauliflower, broken into florets
3 egg yolks, beaten
1 250g/9oz tub of crème fraîche
100g/3 ½ oz of a salty cheese such as Parmesan, cheddar or Lancashire
½ nutmeg, grated
4 bay leaves
Salt and black pepper, to season
6 anchovy fillets

Preheat the oven to 180C/350F/Gas 4. Bring a pan of salted water to the boil and add the cauliflower. Return to the boil for two minutes, then drain into a colander and leave to steam-dry.

 

In a large mixing bowl, combine the egg yolks, crème fraîche, cheese and nutmeg and season well with salt and plenty of black pepper. Add the cauliflower and mix well so that every piece of cauliflower is covered. Have a taste to check the seasoning.
Transfer to a baking dish and tuck the bay leaves into the dish so they are fully submerged. Tear each anchovy lengthways in half and drape over the top. Place in the oven for 15 minutes until the top is beginning to brown and the sauce is bubbling. Serve as a main with a salad or as a side with grilled meat.

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QUICK CAULIFLOWER CHEESE. 24/01/14
The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy.
INGREDIENTS

Serves 4-6 as a side

 

1 cauliflower, broken into florets
3 egg yolks, beaten
1 250g/9oz tub of crème fraîche
100g/3 ½ oz of a salty cheese such as Parmesan, cheddar or Lancashire
½ nutmeg, grated
4 bay leaves
Salt and black pepper, to season
6 anchovy fillets

METHOD

Preheat the oven to 180C/350F/Gas 4. Bring a pan of salted water to the boil and add the cauliflower. Return to the boil for two minutes, then drain into a colander and leave to steam-dry.

 

In a large mixing bowl, combine the egg yolks, crème fraîche, cheese and nutmeg and season well with salt and plenty of black pepper. Add the cauliflower and mix well so that every piece of cauliflower is covered. Have a taste to check the seasoning.
Transfer to a baking dish and tuck the bay leaves into the dish so they are fully submerged. Tear each anchovy lengthways in half and drape over the top. Place in the oven for 15 minutes until the top is beginning to brown and the sauce is bubbling. Serve as a main with a salad or as a side with grilled meat.

YOU MAY ALSO LIKE
ORANGE & LEMON ST CLEMENTS STEAMED SPONGE PUDDING. 31/01/14
CHILLED PEA SOUP WITH FRIED HAM CROQUETTES. 05/07/14
JAM ROLY POLY. 31/01/14
STICKY TOFFEE PUDDING. 31/01/14
DUCK AND POTATO MASSAMAN. 04/01/14
OSSOBUCCO ALLA MILANESE. 30/12/13
PORK MEATBALLS, WITH PANCETTA, SHERRY & SLOW-COOKED PEAS. 17/05/14
ASPARAGUS KEDGEREE. 31/05/14
PAD THAI. 26/04/14
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