Food of the Month: Cauliflower
Cauliflowers are a bit of an odd one when it comes to seasons – it technically has two, depending on the varieties. The winter season runs from November to May, and this means they are perfectly timed for my absolute favourite kind of cauliflower – cauliflower cheese. (Can you see why a dairy-free isn’t working out for me!?
Yep. This humble comfort food is this month’s favourite food. You can try it with broccoli and bake it in the oven if you like, but I’m a traditionalist and much prefer it on its own with plenty of cheese sauce.
But cauliflower isn’t just good for cauliflower cheese. Try the Hairy Bikers’ saag aloo with roasted gobi curry for a feel-good dinner, or show off to your friends with the Riverford Spanish crisp cauliflower side dish. It’s an ideal accompaniment in pasta dishes, as a base for homemade soup, and kings of stir fries and tarts.
This recipe was only recently discovered in the February Good Housekeeping (judge ye not – it has some incredible recipes). It’s definitely comfort food, and is offered as a side dish, but we teamed this with some veggies and it was ideal.
Gammon and cauliflower cheese grills – serves four
You will need:
- Baking tray, lined with tin foil
- Colander or sieve
- Large bowl
- 4 x 250g smoked gammon steaks
- 1 tsp sunflower oil
- 450g cauliflower florets
- 75g mature cheddar cheese, grated
- 200g cream cheese
- 1 tsp English mustard (we used wholegrain)
- 1 medium egg
- Worcestershire sauce
- 1 tbsp freshly chopped chives (with extra for garnish)
How to make it:
Preheat the grill to a high heat. Line the baking tray with tin foil.
Snip the fat of the gammon at 2cm intervals and brush the steaks with oil. Grill them for 8-10 minutes, or until cooked, turning halfway through.
Meanwhile, bring a saucepan of lightly salted water to boil, and simmer the cauliflower in it for 4-5 minutes until tender. Drain and leave to steam dry.
In the large bowl, stir together the remaining ingredients (cheddar cheese, cream cheese, egg, mustard, chives, Worcestershire sauce), then add the cauliflower and make sure it’s well combined. (We had no chives!)
Spoon a quarter of the mix on to each steak, and put back under the grill for around 5 minutes, until golden and bubbling. Sprinkle the remaining chives on.
You can either serve it with a green salad, or try it with sautéed potatoes and kale as we did!
Do you love cauliflower? What’s your favourite way to eat this humble veggie?
Check out more cauliflower inspiration on the Pinterest board!