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Indian Style Cauliflower Cheese with Spicy Tomato Chutney
Cauliflower cheese is the ultimate comfort food and here we’re giving it a Bengali twist using the favourite spice blend of the region known as panch phoran - a nutty blend of five different types of seed. It’s fairly mildly spiced but alongside it is a fiery tomato chutney that packs a bit of a punch! The only question is whether to serve it with a pile of plain basmati rice, a homely jacket potato or a stack of buttered naans.
Recipe
15 minutes
50 minutes
3/5
4
Medium Effort
Cheese/Paneer
Dietary
Veggie Friendly
Taste Profile
Creamy
Rich
Origin
Fusion
Fusion
Chutney Spices: coriander, cumin, chilli, ginger, garlic, onion, fenugreek, cloves, green cardamon
Sauce Ground Spices: yellow MUSTARD, black pepper, turmeric, coriander, cumin, chilli
Panch Phoran: cumin, brown MUSTARD, nigella, fenugreek, yellow MUSTARD, fennel
May contain traces of celery and sesame
Allergens are listed in CAPITALS
- 1 large cauliflower or 2 smaller ones
- 6 tomatoes
- 450ml milk (full fat is best)
- 40g butter
- 150g cheddar cheese
- 40g plain flour
- 2 tbsp vinegar (white wine or cider vinegar is best)
- 4 tbsp sugar
- Rice, jacket potatoes or naans to serve
- Baking tray
- Medium saucepan x 2
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