I’ve been playing around with cauliflower since I was a boy, ever since a bloke named Norm showed me a simple way to serve this underrated winter veg. Here is my latest version.
- 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
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.
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.