Cauliflower with Two Cheeses and Creme Fraiche
No need to make a white sauce for this one – the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could be an accompanying vegetable for four, it could make a main course for two served with rice, or I like it with penne pasta – England meets Italy, sort of thing! Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
Serves 4 as a vegetable or 2 for supper
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an ovenproof baking dish measuring 7½ inches (19 cm) square and 2 inches (5 cm) deep.|
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
First of all place the cauliflower florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it. Pour in some boiling water from the kettle, add some freshly grated nutmeg and salt, then cover and steam the cauliflower till tender – about 12 minutes.
After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
Now pour 3 fl oz (75 ml) of the steaming water into a saucepan, add the crème fraîche and simmer, whisking well, until it has thickened very slightly, then add the cheeses.
Heat this gently for about 1 minute, whisking, until the cheeses have melted, then season the sauce to taste.
Now pour the sauce over the cauliflower and scatter the spring onions and remaining Parmesan over, then sprinkle with the cayenne.
Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The cheese we used for the sauce in this recipe was Gorgonzola, but Roquefort is also extremely good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
A lovely fresh-tasting soup this. You can choose the cheese here – basically whatever you have: Roquefort, Gorgonzola, Cheddar – but this one’s made with Parmesan simply because it’s always there to hand.
This is a truly sublime soup, it would be good with any cheese you happen to have handy. More good news – it takes little more than 40 mintes to make.
As cauliflowers are available all the year round and prices tend to fluctuate enormously, this soup is only really economical when the price is right
Most Popular recipes
Cheat's Creme Patisserre
30 Jul 2015 08:25
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
29 Jul 2015 20:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30