Now I have to confess that this recipe isn’t mine!
It’s my version of a wonderful dish by a really great friend of mine, Hardeep Singh Kohli,
I had made it once before for Hardeep, and by my own admission, I don’t think I quite nailed it, It tasted ok but lacked the Hardeep touch! I listened very intensely to what Hardeep was telling me about spicing etc,
so this time I tried as best I could to recreate his classic Curried Cauliflower Cheese dish,
also I used a mixture of Applewood Smoked Red Leicester, supplied by my friends Feast and Furious http://FeastAndTheFurious.co.uk and Cumbrian Farmhouse Cheddar from my other wonderful friends at Thornby Moor Dairy http://www.thornbymoordairy.co.uk
Hardeep has immense enthusiasm for all things foodie, and that enthusiasm rubbed off on all of us in the kitchen, we’re still coming down from it now!
So here it is!
The recipe that I “borrowed” and I apologise to Hardeep wholeheartedly for any mistakes!
Love to you Big man xx
1 cauliflower, cut into florets
1 small onion peeled and cut in half
4 cloves of garlic crushed, no need to peel
4 bay leaves
A good pinch of turmeric
30 g butter
1/2 tsp cumin seeds
1 pinches chilli flakes
A good pinch of Garam Masala
500ml milk full fat
50 g plain flour
1 tsp English mustard
125g Cumbrian cheddar cheese, grated, or a mixture of your favourites, try using a mix of cheddar and smoked cheese
1 green chilli, finely chopped
A good handful of fresh breadcrumbs
A good handful of fresh chopped coriander
1. Preheat the oven to 180C
2. Heat the milk with the onion, bay leaves, garlic, cloves and turmeric, simmer for 5 minutes and set aside to infuse the flavour, 15 minutes should be fine
3. Now Cook the florets in the infused milk for about 5 minutes, simmer until just tender and Drain, keeping the warm milk, but discard the onion etc
4. In a saucepan, melt the butter. Stir in the cumin seeds,the chilli flakes and a good pinch of Garam masala, add in the flour to make a roux, cook for 2 minutes, gradually add the flavoured milk,Whisking until smooth and simmer gently for a couple of minutes, stirring continuously.
5. Reduce the heat, Season well with salt and pepper, stir in the mustard and most of the grated cheese, reserving some to sprinkle on top later. Stir for 1 minute.
6. Add the cooked cauliflower back into the sauce, stir carefully to coat each floret well, place in an oven proof dish, mix the breadcrumbs, green chilli and any leftover cheese and sprinkle over the top of the cauliflower.
7. Bake in the oven for 15 minutes or until the sauce bubbles and the top turns golden brown.
8. Serve immediately with your choice, we served, Bubble and Sikh ( I love this), Lamb Achari, Spiced mackeral, flat bread and haggis pakoras