Tuesday, 10 November 2009


A for Ape, that we saw at the fair; B for Blockhead, who ne’er shall go there; C for cauliflower, white as a curd…I remember when I believed babies were found under cauliflowers by their parents. It was a world full by fantasy and fairies, cheerfulness and joy. Now I know that my parents had lied to me: it is not a wonderful world, but still I can play with it and use fantasy to make it fantastic. And it is how a cauliflower can become a sheep or a cloud before becoming a divine meal.
This recipes is very easy to make and relatively cheap. It won’t look out of place even as a side dish in a romantic dinner. Happy cooking!

A medium size cauliflower
Crème fraiche
Two different types of cheese

Place the cauliflower florets and a few of the inner leaves in a steamer and still them until tender.
Pour a little (75ml circa) of the steaming water into a saucepan, add the crème fraiche and simmer, whisk well until it has thickened, then add the cheeses. Heat this gently for about one minute, until cheeses have melted, then add a bit of nutmeg and season the sauce to taste. Pour the sauce over the cauliflowers and place the dish under a hot grill until the cauliflower has browned.
Some examples of the cheese you can use are: Parmesan cheese, French Brie, Blue cheese if you prefer a stronger taste.

1 comment:

Anonymous said...

I like cheese and this recipe sounds fantastic to me. I m gonna try it tonight

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