Cauliflower Cheese

Inspired by an idea from my mum and my sister and expanded on ;)

• 1 head cauliflower
• 250ml tub reduced fat creme fraiche
• 125ml double cream (you can substitute with semi skimmed milk to make it healthier, but it tends to split when cooking and goes watery, alternatively use Elmlea low)
• 200g grated cheddar cheese
• 3tbsp grated parmesan cheese
• 1 tsp wholegrain mustard
• 1tsp english mustard
• 1/2 tsp mustard powder (leave out if not overly keen on mustard)
• 1/4 nutmeg grated
• 1 clove garlic
• 1tsp onion granules (not salt)
• breadcrumbs
• salt and pepper to taste

Cut the cauliflower into individual florets and boil for five minutes, then place stalk down in an ovenproof dish in a single layer closely packed together.

Preheat oven to 180-200 degrees.

In a bowl mix together the creme fraiche and the double cream. Add the wholegrain mustard, the english mustard, the mustard powder, the nutmeg, garlic and onion granules. Leave for at least 10 minutes for the mustard flavour to develop.

Next taste and then add salt and pepper to adjust to your own liking.

Then add the cheddar and parmesan cheese and mix together.

Pour the sauce over the cauliflower in the dish, covering the tops of the florets.

Sprinkle over breadcrumbs to form a thin layer and place in oven for 30-40 mins or until golden brown and crisp on top.

Great with roast dinners, especially lamb.

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