Out with cauliflower cheese and in with cauliflower gratin.
- 35 mins
- 800g cauliflower florets
- 500ml Cheddar, grated
- 15ml wholegrain mustard
- 5ml cumin seeds, toasted
- 180ml cream
- handful sage
- Preheat oven to 230°C. Place the cauliflower on a roasting tray and season. Roast for about 15 minutes or until charred and tender.
- Mix ½ the Cheddar, mustard, cumin and cream through the cauliflower. Season. Spoon into an 18cm x 27cm dish and sprinkle over the remaining Cheddar. Bake for about 15 minutes or until golden. Top with sage during the last 2 minutes of baking. Serve immediately.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2018