Two brilliant dishes in one, without the hassle of making a separate cheese sauce
I love cauliflower cheese, but I don’t always want to make cheese sauce. This is less demanding – plus you get cauliflower cheese and potatoes in one dish.
Ingredients
- 2 large potatoes
- sea salt flakes, for sprinkling
- 15g butter
- ¼ onion, very finely chopped
- 300g cauliflower florets
- freshly grated nutmeg
- 2 tbsp double cream
- 1-2 tbsp milk, if needed
- 10g Parmesan, grated
- 35g mature cheddar, grated
Method
- Heat the oven to 210C/200C fan/gas mark 6½.
- Wash 2 large potatoes and pierce a few times with the tines of a fork. Sprinkle sea salt flakes on top.
- Set the potatoes on the bars of the oven shelf. Bake until they’re completely tender through to the middle, about an hour.
- Meanwhile, heat 5g of the butter in a frying pan and sauté ¼ very finely chopped onion until soft.
- Steam 300g cauliflower florets until tender. Divide the florets into 2 portions.
- When the potatoes are tender, split them down the middle and spoon the flesh into a bowl, being careful to leave a stable shell.
- Mash the flesh with the remaining 10g of butter, some seasoning and a generous grating of nutmeg.
- Add ½ the cauliflower and all the onion. You just want to break down the cauliflower a little, not completely smash it.
- Stir in 2 tbsp double cream (if it’s still a bit dry, add 1-2 tbsp milk), along with ½ of each cheese (around 5g grated Parmesan and 18g grated cheddar).
- Spoon this mixture back into the potato shells.
- Put reserved cauliflower florets on top of each potato half, season and grate a little more nutmeg over the top.
- Scatter on the rest of the cheese.
- Put foil in a baking sheet with a lip.
- Put the halves on to the foil and then pop back into the oven for 15-20 minutes, by which time the cheese should be golden and bubbling.