Recipe by Sackville
Thanks go to British chef Delia Smith for coming up with this cheesy cauliflower dish. It's real comfort food for me and pleases even the pickest vegetable eaters.
Top Review by Elizabeth Fullerton
I liked this recipe. It will probably become one that I use for potlucks. Since I couldn't find creme fraiche at the grocery, I used Mexican Crema which is pretty much the same thing. Thanks for a new idea for cauliflower - a most underused vegetable in my opinion.
- 1 medium cauliflower, separated into florets
- 1 1⁄2 ounces parmesan cheese, finely grated,plus
- 1 1⁄2 tablespoons extra parmesan cheese, to finish
- 1 1⁄2 ounces gruyere, finely grated
- 3 tablespoons creme fraiche
- 2 bay leaves, torn in half
- freshly grated nutmeg
- 2 spring onions, finely chopped,including the green parts
- 1 pinch cayenne pepper
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat the grill to its highest setting.
- Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
- Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
- This should take about 12 minutes.
- After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
- Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
- Whisk well until it has thickened very slightly, then add the cheeses.
- Heat this gently for about a minute, whisking, until the cheeses have melted.
- Season the sauce to taste and pour over the cauliflower.
- Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
- Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.