Ingredients
1 cauliflower, trimmed and cut into 1cm pieces
300g cream cheese
1 tsp Dijon mustard
125g blue cheese, crumbled
25g walnuts, roughly chopped
50g cheddar cheese, grated
Salt
Freshly ground black pepper
To serve: watercress salad
Instructions
- Bring about 5cm of water to a boil in a saucepan, add cauliflower and cook for about 8 minutes until tender. Drain well and return to the pan.
- Mix cream cheese and Dijon mustard with warm cauliflower, then stir in blue cheese. Season with salt and plenty of black pepper.
- Pour mixture into a shallow gratin dish. Scatter walnuts on top, then cover with grated cheddar.
- Place under a preheated hot grill for 10–15 minutes until the top is golden brown and bubbling.
- Serve immediately with a fresh watercress salad.
Notes
- Swap blue cheese for goat’s cheese for a milder flavor.
- Replace walnuts with toasted almonds or sunflower seeds for a nut-free version.
- Add lightly steamed broccoli florets for extra color and nutrients.
- Prep Time: Under 30 minutes
- Cook Time: 10–15 minutes
- Category: Main or Side Dish
- Method: Boiling, Grilling
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 5g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg
