25 mins
Super easy
serves 4
About the recipe
As comfort foods go, creamy cauliflower cheese is hard to beat. I’ve given this family favourite a tasty twist, adding curry powder for a spicy boost that makes it even better at warming up a cold winter’s night. Heroing seasonal veg, freezer favourites and store-cupboard staples, it feels far more indulgent than it is.
Ingredients
2 organic vegetable stock cubes
2 leeks (360g)
olive oil
600g frozen cauliflower florets
2 teaspoons mild or medium curry powder
1 x garlic & coriander naan bread
60g Cheddar cheese
2 tablespoons mango chutney
100ml semi-skimmed milk
optional: 4 tablespoons flaked almonds, toasted
Top Tip
This dish is perfect to make ahead and freeze for those weekday nights when you’re stretched for time.
Method
- Preheat the oven to 200°C/400°F/gas 6 and line a baking tray with greaseproof paper. Dissolve the stock cubes in 1 litre of boiling water.
- Trim, wash and finely slice the leeks. Drizzle 1 tablespoon of oil into a large pan on a medium heat, add the leeks and cook for 10 minutes, or until softened.
- Add the cauliflower florets to the pan, stir in the curry powder, then add the stock and bring just to the boil. Reduce the heat to low, cover and simmer for 10 minutes, or until the cauliflower is very tender, using a wooden spoon to break up the florets once they have defrosted.
- Meanwhile, tear the naan bread into 2cm pieces, spread out on the tray and toss with 1 tablespoon of oil. Bake for 5 minutes, or until crispy and lightly golden.
- Carefully pour the cauliflower mixture into a food processor (or mash with a potato masher), grate in the cheese, add the mango chutney and blitz until super smooth. Return to the pan, loosen with the milk, then season to perfection.
- Ladle into warm bowls, top with the naan croutons and flaked almonds, if using, and serve.
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