RACHEL LETT
Bubbling, blistering, cheesy cauliflower, without a béchamel in sight—a different species to school-dinner cauli… don’t be surprised if your family and friends fight you for it!
Cauliflower cheese
SERVES 8
2 small or 1 large cauliflower
200g natural yoghurt (high fat low-carb like greek style)
2 egg yolks
1 egg
80ml double cream
100g of hard cheese (grated) I use 50:50 parmesan and cheddar
pinch of paprika
salt & pepper
Ingredients
Preheat the oven to 180°C (356°F)
Roughly chop the cauliflower into florets, including the stalk and leaves (we don’t waste anything!)
Toss the cauliflower in olive oil, and bake for 40–50 minutes in a covered baking tray, until tender and cooked through—the idea is to steam the cauliflower, without adding moisture.
While the cauliflower cooks, get on with the cheese sauce. Mix together the rest of the ingredients until well combined, season with salt and pepper.
Top the cauliflower with the cheese sauce and bake for 30–40 minutes.