Cauliflower Cheese


As mentioned my contribution for our Thanksgiving dinner was some type of veg so I decided on this "cauliflower cheese" recipe from Jamie Oliver's Food Revolution cookbook. This recipe was super easy to make and although my family weren't big fans of it, James and I LOVED it!!! The reason it wasn't a real hit with my family is that the breading on the top calls for the leaves from 2 sprigs of rosemary which was quite strong and I happen to love rosemary so i thought it was great but it was too overpowering for them. Maybe you could half the rosemary or leave it out completely? We enjoyed it as was though... Soo creamy and cheesy! Here's the recipe!
1 large cauliflower head
Leaves picked from 2 sprigs of rosemary
4 anchovy fillets
1 2/3 cups heavy cream or creme fraiche (I used whipping cream)
2 cups grated cheddar cheese
4 slices of bread with crusts on
1 slice of bacon
Extra virgin olive oil
Salt & black pepper
Yep.. Anchovies! It was my first time working with them in anything besides caesar salad... They can be found in the refrigerator aisle near the cheeses, sour cream and Pillsbury products.
Me not too excited to be cutting anchovies hahaha. You won't actually taste the anchovies though. They are to bring out depth of flavor and add seasoning.
1. Preheat oven to 350 degrees
2. Break the cauliflower into small pieces and add to a pan of boiling water with a pinch of sea salt for 5 minutes. Drain in a colander.
3. Chop the anchovy fillets and put them into a bowl with the cream/creme fraiche. Stir in 1 cup of the cheddar cheese and season with salt and pepper.
4. Pour a lug of extra virgin olive oil into a food processor and add the 4 slices of bread with the crusts left on, the rasher (slice) of bacon and the rosemary leaves. Whiz until you have breadcrumbs.
5. Place cauliflower into a medium size baking dish, spoon over the sauce, sprinkle over the remaining 1 cup cheddar cheese and top with the breadcrumb mixture.
6. Cook for 45 minutes until golden, crisp and bubbling.


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