2 small cauliflower, quartered
2 tbsp leftover curry paste
1 tbsp vegetable oil
40g unsalted butter, chopped
2 tbsp flour
2 cups leftover milk (we used coconut milk and regular mixed together)
½ cup finely grated leftover cheese (we used aged cheddar)
For the curry nuts
½ cup store-bought mixed nuts
1 tbsp curry paste
2 tbsp lemon juice
50g unsalted butter
4-6 sprigs woody stemmed herbs (we used curry leaves)
- Preheat oven to 200°C (180°C fan forced). Place the cauliflower in a roasting tray. Mix the curry paste and oil together and brush over the cauliflower. Add ½ cup water to the tray, season with salt and pepper. Cover with foil and roast for 20 minutes, or until just tender at the stem.
- Meanwhile, for the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir for 2 minutes. Gradually add the milk, whisking to combine until smooth. Cook for 2 minutes, or until the mixture comes to a simmer. Add the cheese and season with salt and pepper.
- Pour the cheese sauce over the cauliflower, increase temperature to 220°C (200°C fan forced) and bake for 15-20 minutes or until golden.
- Meanwhile, for the curry nuts, heat a medium frying pan over medium heat, add the nuts and cook, stirring for 2 minutes, or until golden. Add the curry paste, lemon juice and butter and cook, stirring for 1 minute, or until bubbling and golden. Pat herbs dry and add to the pan, cook for 1 minute.
- Serve the cauliflower cheese topped with nuts.
Never trim the leaves off your cauliflower. They add a bit of crunch and flavour to your cauliflower recipes.