Bombay Cauli Cheese
Rated 3.2 stars by 5 users
Author:
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.
