Spicy cauliflower cheese

This is an alternative recipe to my normal one for cauliflower cheese. It’s odd as I’m not a huge fan of cc but hubby is so that’s why it features on our menu from time to time. He was having gammon tonight and apparently, cauliflower cheese is a perfect accompaniment. However, I was in the mood for a bit of spice so here is what I came up with. It was not sock-it-to-you spicy but delicate with an afterpunch courtesy of the mustard…all in all it was rather delicious 🙂


  • 1 large cauliflower
  • Enough water for cauliflower
  • 1 small white onion chopped very finely
  • 1 bayleaf
  • 2 large cloves garlic minced
  • 1 tbs groundnut oil (though any would do methinks)
  • 25g butter
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • Generous dose of freshly ground pepper
  • Salt to taste
  • 1 tsp Coleman’s mustard
  • 75 g cheddar cheese grated
  • 100 ml low-fat creme fraiche


  • Preheat oven to 175 degrees (fan oven)
  • Trim all the green leaves off the cauliflower, give it a wash and then cut up into large florets
  • Place in boiling water and simmer for five minutes. The idea is to blanch the cauli – it should still be quite firm. If you have time, you could steam instead. Once blanched, drain and set aside
  • While cauli is blanching, heat the oil and butter in a large pan then add the onions, garlic and bayleaf. Cook until onions are caramelised.
  • In a large bowl add the creme fraiche, 50g of cheese and spices, seasoning and mustard. Combine well.
  • Add the cauliflower and onion to the bowl and mix until the cauliflower is well coated
  • Place the mixture into a baking dish and then cover with the remaining grated cheese
  • Cook until the cheese is browned and cauliflower sauce is bubbling
  • Serve with gammon, or for Vegies with fresh crusty bread.

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