No matter how much I try to spread out the planting of broccoli and cauliflower seedlings, they all seem to become ready at once. Although they both do freeze well so it is not a catastrophe, I’m always keen to have a good range of recipes to make things with them. This Cauliflower Walnut Bake is absolutely delicious.
1 medium cauliflower
1 cup sour cream (you can add a tsp of lemon juice to some cream to make this)
1 cup grated cheese of your choice
1 tbsp flour
2 tsp chicken stock powder
1 tsp mustard powder
1 clove garlic or 1/4 tsp garlic granules
1/2 cup chopped walnuts
1/3 cup panko crumbs (or breadcrumbs)
25g butter, melted
1 tsp oregano (could use other herbs e.g. basil, marjoram, thyme if you prefer)
1/4 cup finely chopped walnuts for topping
Cut the cauliflower into florets and place into a pan of boiling salted water. Bring back to boil and then simmer for 15 minutes until the cauliflower is tender. Drain well.
Place the sour cream, cheese, flour, stock powder, mustard powder and garlic into a bowl and mix well to combine. Stir in chopped walnuts and then the cauliflower. Place mixture in a baking dish.
In a second bowl combine the panko crumbs, herbs, finely chopped walnuts and then stir in the melted butter. Sprinkle this over the cauliflower mixture.
Bake for 15-20 minutes at 200C until hot and bubbling.