You often see cheap cauliflowers in markets and this is just the kind of thing you should do with such a bargain: extreme comfort food for grown-ups and kids.
1 large cauliflower, cut into even sized-pieces, leaves and all, washed
100ml double cream
Salt and freshly ground white pepper
150g finely grated cheddar
A couple of good knobs of butter
50-60g fresh white breadcrumbs
2tbsp chopped parsley
Cook the cauliflower in boiling, salted water for about 8-10 minutes until tender; drain. Blend until smooth in a food processor then transfer to a pan, add the cream, two-thirds of the cheese and season to taste.
Brown the breadcrumbs under a medium grill and briefly leave to cool, then mix with the parsley and the rest of the cheddar.
To serve, reheat the cauliflower, transfer to a warmed serving dish and scatter over the crumb mixture.Reuse content