Genius Gluten-Free Cookbook by Lucinda Bruce-Gardyne

Author:Lucinda Bruce-Gardyne
Language: eng
Format: epub, mobi, azw3
ISBN: 9781473527997
Publisher: Ebury Publishing

Tip

If you are cooking for someone who needs a dairy-free diet, replace dairy milk with soya milk and use 1 tablespoon of thyme leaves in the topping instead of cheese.

Fish Pie with Crunchy Cheese Topping

MOROCCAN-SPICED CAULIFLOWER CHEESE

This spicy twist on a classic dish is simply delicious! Serve with cold meats or a green salad and boiled new potatoes.

• SERVES 4

1 large head of cauliflower, cut into bite-sized florets

2 tbsp olive oil

1 onion, thinly sliced

2 tsp cumin seeds

1 tsp coriander seeds

1 medium red chilli, deseeded and finely sliced

2 garlic cloves, finely chopped

2 quantities (1 litre) cheese sauce (here)

2 tbsp gluten-free white breadcrumbs

40 g mature Cheddar cheese, grated

salt and freshly ground black pepper

Preheat the oven to 200°C.

Steam or boil the cauliflower florets for 5 minutes, or until just tender. Remove from the heat, drain and leave to steam dry.

In a frying pan, heat the oil over a medium heat. With a pinch of salt and black pepper, fry the onion until soft and golden. Add 1 tsp of the cumin seeds, coriander seeds, chilli and garlic to the pan. Cook, stirring, over the heat for 30 seconds. Stir the spiced onion mixture into the cheese sauce. Gently mix the cauliflower into the cheese sauce, and pour into a baking dish.

Mix the breadcrumbs with the grated Cheddar cheese, remaining cumin seeds and 2 grinds of pepper. Sprinkle over the cauliflower cheese. Bake in the oven for 20–25 minutes until golden brown and crispy on top and bubbling hot around the edges.

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