- serves 6 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 1 whole, firm head of cauliflower
- ½ cup (125 ml) white wine
- 100 g sour cream
- 2 tbsp mild mustard, such as Dijon
- 100 g grated cheddar cheese
- pinch of sweet paprika
Instructions
Preheat oven to 220°C.
Wash cauliflower, trimming and discarding leaves. Using a small knife, make small cuts into the stem at several angles to help it cook more evenly.
Place wine in a saucepan with 125 ml water, cover with a tight-fitting lid and bring to a simmer over high heat. Add cauliflower, florets facing upwards, then cover and steam for 8 minutes or until nearly tender.
Remove cauliflower and place on an oven tray. Combine sour cream and mustard in a bowl and smear all over cauliflower head. Sprinkle over cheese so it is evenly spread, then dust with paprika. Bake for 10 minutes or until cheese has melted and possibly starting to brown. Serve hot, though leftovers are fairly good to eat as part of a sit-down lunch the next day.
Photography by Alan Benson.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
