Gougère with Cauliflower and Curried Tomato Sauce

Name: Gougère with Cauliflower and Curried Tomato Sauce
Yield: Serves 6
Ingredients: 2 garlic cloves, crushed and finely chopped; ½ tsp ground coriander; 65 g unsalted butter; 1 tbsp nigella seeds to serve; ½ tsp ground cumin; 2 garlic cloves, finely chopped; 1 onion, diced; 1 tbsp vegetable oil; 50 g mature Cheddar cheese, or Gruyère, finely grated; 3 large eggs, beaten; 100 g strong white flour; 1 tsp tomato purée; 1 tsp hot curry powder; 1 whole cauliflower; 40 g unsalted butter, plus extra for greasing; salt and black pepper to season; 1 × 400 g tin chopped tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Gougère (cheesy choux pastry) is one of my very favourite things, and I’d be ashamed to ever admit how many batches of it I wolfed down fresh from the oven whilst testing this recipe! Most commonly it’s baked in small bite–sized pieces and served still–warm as an appetizer, but this version turns it into a vegetarian main course. Use a large cauliflower so that it stands proud, and it will make a very impressive looking dish, perfect for entertaining.