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An Indian twist on a classic side dish.

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Baked cauliflower mixed with cheese, cumin, breadcrumbs and spices to create a crisp and flavourful bite.

Featured Beer:
Guinness Baltimore Blonde
curried-cauliflower-gratin
Difficulty
Difficulty
Easy
Prep Time
Prep Time
25 mins
Serves
Serves
8
Cooking Time
Cooking Time
15 mins

Ingredients

2 Heads cauliflower

1 tsp Turmeric

5 tbsp Garam Masala

1 tsp Cumin seed, toasted

450 g Mild cheddar cheese, grated

120 g Panko breadcrumbs

6 g Chopped parsley

Salt

Method

Boil 950ml of water in a medium pot.

Add salt, turmeric and Garam Masala to the water.

Boil cauliflower florets for 2 minutes in the water.

Drain and place on a baking sheet to cool quickly in the refrigerator, the cauliflower should be crisp to the bite.

Preheat oven to 220°C.

In a medium bowl, mix cheese, cumin, breadcrumbs, 2 tbsp Garam Masala and parsley.

Toss 1⁄2 the cheese mixture with the cauliflower and place into a baking dish, sprinkle the other half of the mix over the top and bake for 10 minutes.

Serve warm.

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