Cauliflowers are in season and looking fabulous right now. Other things in my market basket this week are sweetcorn, potatoes, broccoli, beetroots and mushrooms. So, what to make? It’s starting to get chilly, and this dish goes very nicely with a steak (or stew or braise) and a glass of wine or two.
For the millionth time, thank you Stephanie Alexander for The Cook’s Companion…
Enough pie for 6 people. I’ve divided the mix between two dishes, and tweaked the quantities a little.
1 cauliflower, cut into florets
3-4 large potatoes, cooked and mashed with butter
3-4 tablespoons sour cream
1 freshly grated nutmeg
freshly ground salt and pepper
3 tablespoons olive oil (I used Gabes extra virgin olive oil from Echuca, which is fabulous with vegetables)
3 tablespoons grated parmesan (I used Panozza, from the deli at Piedimonte’s)
Preheat oven to 180. Cook the cauliflower in lots of salted water for 5 minutes. Drain well. Use half the oil to grease 2 Pyrex dishes, then add cauliflower. Press potato mash over the top. Spoon over the sour cream, season wth salt, pepper and nutmeg. Top with cheese and drizzle remaining oil over the top. Bake for 30 minutes until golden brown. Leftovers keep well in the fridge for a few days.
Thank you bouquets to KB, who gave me the olive oil for my birthday…