Name: Cauliflower Cheese with Sun-Dried Tomatoes, Fresh Red Chilli and Crunchy Parmesan Topping
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 175g (6oz) grated cheese (pecorino or Cheddar); 2 tablespoons olive oil; 2 tablespoons white breadcrumbs; Salt and black pepper; 300ml (½ pint) natural yogurt; 1 tablespoon grated Parmesan; 600ml (1 pint) milk; 2 tablespoons plain flour; 1 large cauliflower; 1 fresh green chilli; 8–10 sun-dried tomatoes, sliced; 50g (2oz) butter; 2 garlic cloves, chopped finely

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I have never grown out of a fondness for good nursery food, although too often it is rather bland. Not so, however, with this more sophisticated version of an old favourite.

Ingredients

1 large cauliflower
1 fresh green chilli
50g (2

Europe
United Kingdom
Main course
Vegetarian
Spicy

Method

Break up the cauliflower into medium–sized florets. Either boil or steam the florets until they are just soft. Drain and arrange the cauliflower in a large, fairly shallow ovenproof dish.

Cut open the chilli lengthways under running water, discard the seeds and stem and then chop the chilli flesh finely.Melt the butter gently in a large saucepan over a medium heat. Add the garlic to the

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Cauliflower Cheese with Sun-Dried Tomatoes, Fresh Red Chilli and Crunchy Parmesan Topping

Ingredients

Method

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