Posh cauliflower cheese

cauliflower cheese

If you can’t get hold of the Sicilian red cauliflowers, you can use a regular white one – either way, this dish is one of those impressive sides that can be served with a roast chicken and boiled potatoes and liven them up. Simply simmer ‘beheaded’ cauliflower in a bottle of red wine – remember, only ever cook with wine you would drink – until the liquid is almost all evaporated. Put this into a pie dish and add chopped leeks and grated or cubed cheese to fill the gaps – I use Gorgonzola Dolce or Pecorino. Bake for 20 minutes at about 170C. The cheese will melt and stick the vegetables together. Tip the pie out of the tin and onto a flat plate. Serve warm.

Monique Chambers
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)