Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, cauliflower cheese with creme fraiche, mustard and kale. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Whole roasted cauliflower with creme fraiche dressing For a new take on the classic roast dinner - bake cauliflower whole with nuts and herbs then serve with a zingy creme fraiche dressing. Cauliflower cheese with creme fraiche, mustard and kale Recipe from a cook book I recieved for Christmas. Cauliflower cheese with creme fraiche, mustard and kale Recipe from a cook book I recieved for Christmas.
Cauliflower cheese with creme fraiche, mustard and kale is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Cauliflower cheese with creme fraiche, mustard and kale is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook cauliflower cheese with creme fraiche, mustard and kale using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cauliflower cheese with creme fraiche, mustard and kale:
- Get 1 large Cauliflower
- Take Steams and leaves from cauliflower, roughly chopped
- Take 250 g chopped kale
- Make ready 400 g creme fraiche
- Prepare 1 free-range egg
- Prepare 3 heaped teaspoons Dijon mustard
- Prepare 1 teaspoon sea salt flakes
- Prepare 200 g feta cheese
- Take 80 g cheddar cheese, grated
- Take 50 g breadcrumbs
- Get 1 tablespoon olive oil
Roast the cauliflower and assemble the dish a few hours ahead, then bake when required. Discard the outer cauliflower leaves and the thickest part of the central stalk. Cut the cauliflower into reasonably chunky florets and toss these plus the inner. Delia's Cauliflower with Two Cheeses and Creme Fraiche recipe.
Instructions to make Cauliflower cheese with creme fraiche, mustard and kale:
- Pop the cauliflower florets, leaves and kale in a large bowl and add boiling water. Let stand for 2 mins before draining well.
- Mix the cream fraiche, egg, dijon mustard, cheddar cheese and sea salt.
- Stir contents of 2 and 2 in your pyrex dish then top crumbled feta, breadcrumbs and black pepper. Drizzle with olive oil and cook until golden brown and crisp (25 - 30 mins).
- And viola! I cooked far too much of this for 4 people 🤣
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! Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Season, spread over the cauliflower and toss in the baking dish to combine. Make the sauce: Drain the pasta and cauliflower well.
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