Curried Cauliflower in Cheese Sauce
A cauliflower for only one euro? It jumped into my shopping basket!
I decided to do it in a curried cheese sauce. Here’s the blow by blow, in case you would like to do this yourself.
First I cut up the cauliflower into pieces, not too big, not too small. I heated some salted water to boiling, threw in the cauliflower, covered the pot and let it steam until it was somewhat cooked but not too cooked – you don’t want to make a purée here.
Then I poured all that out into a colander, put some butter in the pan, a shallot finely sliced, and let that melt together for a few minutes. Don’t use high heat with butter. I added a nice teaspoonful of hot curry powder, approximately the same of curcuma, and about 1/2 teaspoon cumin seeds.
When the shallot had started to soften, I added some flour and then milk. Stir well and let cook a bit, then I added some Parmesan cheese that was left over and therefore already grated. You could use any kind of cheese for this, but I think if I used bleu, I would skip the curry. If you don’t like curry, you could just use paprika or even nothing, just the shallot and cheese will give flavor.
I put the cauliflower back in the pan and let it warm up a bit, then I chopped some parsley on top and supper was ready.