Cauli Cheese with Brown Sugar Onions
From the Cookbook
Serves 6
Veggie
Here’s a dish that often steals the show!
Winter in one dish, cauliflower cheese is a staple of the classic Christmas lunch (in the Higgidy household anyway). Pairing oozing cheesiness with sweet brown sugar onions, our recipe from The Higgidy Cookbook puts a sweet spin on the traditional cauli cheese and we think it’s absolutely delicious.
You got to give this one a go!
Serves:
6Equipment:
- 1 x 1-litre ovenproof dish
Ingredients
For the brown sugar onions
2 tbsp butter
2 small or medium red onions, thinly sliced
1½ tbsp brown sugar
For the cauliflower
1 medium cauliflower, leaves removed and stalk trimmed
60g Parmesan cheese, grated
200g crème fraîche
1 medium egg yolk
2 tbsp chopped fresh flat-leaf parsley
2 tbsp pumpkin seeds
Method
- 1
Begin by caramelising the onions, as this can be a long, slow process. Melt the butter in a large frying pan over a medium-low heat. Add the onions, stir gently to coat with the butter and cook gently, checking on them regularly and stirring occasionally for 20 minutes. This is best done slowly to allow the onions to be meltingly soft. Stir through the brown sugar and 2 tablespoons of water and cook the onions for a further 5–10 minutes until soft and brown.
- 2
While the onions are finishing caramelising, steam the cauliflower for about 20 minutes, turning halfway through. Transfer to the centre of your ovenproof dish.
- 3
Preheat oven to 180°C/fan 160°C/gas mark 4. Put three-quarters of the Parmesan, the crème fraîche and egg yolk into a bowl and mix well. Pour over the cauliflower to evenly coat. Pile the caramelised onions on top, then scatter over the parsley, pumpkin seeds and remaining Parmesan.
- 4
Bake on the middle shelf of the oven for 25–30 minutes or until the cauliflower has turned golden and the cheese has almost burnt in places. Serve immediately.
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