Curry Paste Cauliflower Cheese

Serves 4

Store-purchased curry paste is a great time saver, however 1 tbsp goes a long way, which always means leftover paste. Let’s use it before we lose it with this flavoursome take on a classic, using leftover cheese, milk and curry paste.

2 small cauliflower, quartered 2 tbsp leftover curry paste

1 tbsp vegetable oil

40g unsalted butter, chopped 2 tbsp flour

2 cups leftover milk (we used coconut milk and regular mixed together)

½ cup finely grated leftover cheese

(we used aged cheddar)

CURRY NUTS

½ cup store-bought mixed nuts 1 tbsp curry paste

2 tbsp lemon juice

50g unsalted butter

4-6 sprigs woody stemmed herbs

(we used curry leaves)

Preheat oven to 200°C (180°C fan forced). Place the cauliflower in a roasting tray. Mix the curry paste and oil together and brush over the cauliflower. Add ½ cup water to the tray, season with salt and pepper. Cover with foil and roast for 20 minutes, or until just tender at the stem.

Meanwhile, for the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir for 2 minutes. Gradually add the milk, whisking to combine until smooth. Cook for 2 minutes, or until the mixture comes to a simmer. Add the cheese and season with salt and pepper.

Pour the cheese sauce over the cauliflower, increase temperature to 220°C (200°C fan forced) and bake for 15-20 minutes or until golden.

Meanwhile, for the curry nuts, heat a medium frying pan over medium heat, add the nuts and cook, stirring for 2 minutes, or until golden. Add the curry paste, lemon juice and butter and cook, stirring for 1 minute, or until bubbling and golden. Pat herbs dry and add to the pan, cook for 1 minute.

Serve the cauliflower cheese topped with nuts.