This is a delicious cauliflower cheese, but not like the one you know. Instead of a much more traditional Bechamel sauce and cheese topping, this one is covered with a mixture of uncooked double cream, grated cheese and gutsy mustard. Much easier to make, yet very flavoursome and delicious. We love it as a vegetarian main dish, but it'd also make a nice side dish to some good-quality British bangers (cauliflower cheese being such a classic British dish after all).
Cauliflower Cheese with Mustard
1 large head of cauliflower
salted water, for boiling
butter, for greasing
200 ml whipping cream or double cream
2 Tbsp grainy mustard (I like Maille's Moutarde à l'Ancienne)
150 g grated cheese (Cheddar, Havarti, Eesti juust - it's your call)
sea salt and freshly ground black pepper
some fresh herbs (I like dill here)
Cut the cauliflower into florets. Put the florets into lightly salted boiling water and boil for about 10 minutes, until cauliflower is cooked. Drain thoroughly, then place into a lightly buttered medium-sized shallow oven dish.
Mix cream, mustard and most of the cheese in a bowl, season with salt, pepper and herbs. Spoon the cheese mixture over the cauliflower florets and sprinkle with the rest of the cheese.
Bake in a preheated 200 C / 400 F oven for about 10-15 minutes, until the cheese has melted and the topping is lovely golden.