Side Servings

Cauliflower with mustard-cheese sauce

20 minutes
25 minutes
Wine/Spirit Pairing
Weltevrede Longmarket Chardonnay 2017

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  • 4 cauliflower heads (kept whole)
  • 2 shallots, finely chopped
  • 1 T butter
  • 3 t cumin seeds
  • 1 T medium curry powder
  • 2 t mustard powder
  • 1 1/2 t yellow mustard seeds
  • 2 cups Woolworths double-thick cream
  • 300 g mature Cheddar, grated
  • sea salt, to taste
  • 80 g breadcrumbs

1. Preheat the oven to 190°C. Blanch the cauliflower in boiling water for 5 minutes.
2. Sauté the shallots in the butter until soft and golden. Stir in the cumin seeds, curry and mustard powder.
3. Add the mustard seeds and heat for 1 minute. Add the cream, cheese and salt and cook until thickened, about 2 minutes. Set aside.
4. Place the cauliflower on a greased baking tray. Cover with the sauce and top with the breadcrumbs. Bake for 20 minutes, or until the sauce and breadcrumbs are golden.

Cook’s note: Pierce the base of the cauliflower with a knife before blanching. This will help cook the stem right through.

Find more cauliflower recipes here.

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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