SIMPLE SUPPERS: One-pan Creamy Cauliflower Cheese
I adapted this from something I saw online and made it my own, and it was everything I wanted from a comforting, creamy simple mid-week supper that could be made easily in one pan and very quickly. Which is what I like when I’m tired after a long day and need something to come together with little effort and minimal pans!
You’ve guessed it, it’s cooked in this legendary pan again from Our Place. One of the BEST things about this pan is that it washes clean in about 30 seconds. Which also makes the clean up el rapido! (Essential for me when in the kitchen). Here is the link to the pan again.. Our Place Titanium Always Pan Pro.
Creamy, comforting, delicious. This is beyond simple, and you could use other veggies like sweetheart cabbage or even add in some broccoli along side the cauliflower if you wanted too, or even some kale.
One-pan, Creamy Cauliflower Cheese (Serves 2)
INGREDIENTS:
1/2 a leek - finely sliced
2 garlic cloves, either crushed or finely chopped
2 spring onions - finely sliced
Butter or oil for cooking
8 Brussel sprouts - finely shredded
1 head of cauliflower (about 8 big florets)
2 big tablespoons of full fat cream cheese
2 tsp dijon mustard (or start with one and add more to suit your taste - I’m a big mustard fan!)
2 big pinches of Colemans mustard powder (same as dijon you can always start with one and add another)
1 good quality chicken stock cube - or 250ml fresh chicken stock. I use Freya Bone Broth sachets (linked here). They’re brilliant.
Salt and Pepper to taste
Good quality parmesan cheese (to grate on the top)
Nigella seeds (to sprinkle on the top)
Dressed watercress to serve (or other green leaves) - to dress I simply add good quality olive oil, a splash of something sharp (I like a cider or sherry vinegar) and some Maldon salt flakes.
METHOD:
Pre-heat your oven to 200ºC / 180ºC Fan / 392ºF.
Heat your pan, add your butter/oil and the leeks, garlic and spring onions. Slowly sauté until turning a little golden on the edge, then add a little water to just soften and sweat them to continue cooking. Then add in the finely shredded sprouts and the cauliflower florets (this is where you could also add in the broccoli or cabbage etc).
Continue to cook for a few minutes continuing to move the veggies around the pan.
Push the veggies to one side to make a space to make your sauce.
Add the cream cheese, mustards, and chicken stock, then if using a powder based chicken stock rather than a liquid, add in enough water to let down the cream cheese so it becomes sauce like. Mix all of this together until the stock, cream cheese, water and mustard is combined. It wants to be thicker than the consistency of water, but not as thick as double cream as it will continue to evaporate as it cooks in the oven.
At this point, have a taste and see if you want to add more mustard, or indeed cream cheese or salt and pepper. I think learning to cook to your own taste is one of life’s most simple pleasures! So feel free to add in a little more of whatever you think your sauce needs.
Coat all of the veggies in the sauce, add a little more water /liquid chicken stock if needed. Then grate your parmesan generously over the top. I like to use a small grater /zester (this is the one I use), so that you have lots of thin strands of parmesan so it can evenly melt, rather than a big classic rectangular box grater where you get bigger bits of cheese. (If you don’t have one of these graters, I can’t recommend investing in one more highly, it’s perhaps one of my favourite kitchen utensils. They’re very cheap and can be used for everything from garlic and ginger, through to cheese and chocolate.)
At this point, if you’re in to a crunchy topping, you can always mix the grated parmesan with some breadcrumbs for a crunchy, cheesy topping.
Once. you’ve grated the parmesan, sprinkle the top with nigella seeds and pop the pan in the oven for about 20/25 minutes until the cauliflower is cooked and the top is golden brown. If the top is cooking to quickly, you can always turn the oven down to give the cauliflower time to cook through.
Remove from the oven - the sauce should have thickened and it will be bubbling and delicious. Serve generously in bowls with a good hunk of sourdough toast/bread if you like and some dressed watercress or green leaves.
As always, I can’t wait for you to try it. Let me know how you get on and remember to tag me in your finished results on my social media :)
Big love and happy cooking,
T xx