Bombay Cauli Cheese
Jessica Gray
Cherie’s epic cauliflower cheese spiked with Goan to Bombay, a cheese lovers dream.
Ingredients
- 500 g Cauliflower
- 60 g butter
- 60 g flour
- 2 tbsp Goan to Bombay
- 2 tbsp olive oil
- 2 cups milk
- 1 cup cottage cheese
- 250 g sharp cheddar cheese, grated
- 2 cups left over brisket or roast meat optional
- 1/4 cup Moroccan Dukkah Crumb
- Additional grated cheese to top
Directions
- Blanch cauliflower in a pot of boiling then drain well.
- Toss cauliflower in olive oil and half the Goan to Bombay. Arrange on a baking tray and bake at 200C for 25 minutes until a bit golden and roasted.
- For the bechamel melt the butter in a large sauce pan and add the flour, cook the flour and butter mixture out over medium heat for about five minutes so it’s almost toasted. Add remaining Goan to Bombay.
- Next slowly whisk in the milk and stir well. Add cottage cheese and grated cheese, cook over a medium low heat for 5-6 minutes stirring regularly.
- Add roasted cauliflower and meat and toss well to coat.
- Pour into a baking dish, sprinkle with crumb and additional cheese and bake for 20min at 200C.
