Ingredients

FOR THE CAULIFLOWER
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
5 garlic cloves, lightly crushed
1 cup rice wine vinegar
2 tablespoons salt
¼ cup brown sugar
1 cauliflower, cut into medium-sized florets
FOR THE MUSTARD CHEESE DIP
50g butter
3 tablespoons flour
2 cups whole milk
1 tablespoon hot English mustard
1 teaspoon cayenne pepper
200g cheddar cheese, grated
3 tablespoons grated parmesan or pecorino cheese

Instructions

1.FOR THE CAULIFLOWER
2.Combine all ingredients except the cauliflower in a small pot over a medium heat.
3.Stir until the sugar is dissolved, then remove from heat.
4.Cool to room temperature then pour over the cauliflower florets in a container.
5.Cover and place in the fridge overnight.
6.Remove the cauliflower from the brine and thread onto skewers.
7.Cook over coals or on a barbecue at medium to high heat, turning constantly for 12 minutes.
8.To serve, dip pieces of cauliflower in the cheese sauce, or alternatively spoon the sauce over the skewers.
9.FOR THE MUSTARD CHEESE DIP
10.Melt the butter in a deep frying pan over a medium heat, add the flour and stir to a firm paste.
11.Cook for 1-2 minutes, stirring so that it doesn’t catch on the bottom.
12.Gradually add the milk, whisking to combine until well incorporated.
13.Keep whisking until the sauce is thickened and smooth.
14.Whisk in the mustard and cayenne, then stir in the cheddar cheese until well combined.
15.Season well, adding more mustard or cayenne to taste, then remove from heat.
16.To serve, spoon the sauce into an ovenproof dish and sprinkle with parmesan or pecorino and bake at 180°C for 10 minutes, until golden and sizzling.

Recipes & food styling Jane Lyons & Will Bowman

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