Column: Karen Wright - Cheesy twist on leftovers

Karen Wright's Cauliflower Cheese with Stilton

I bought too much cheese, I always like to have a good cheeseboard when we have visitors but of course this year visitors did not arrive, so I have odd bits of cheese and a few full blocks left over.

Some cheeses are fine to freeze and can be used in cooking after defrosting. Garden birds like a bit of cheese too, hard cheeses though, not soft.

I found I had lots of Stilton in my selection and was looking for an easy way to use it up. Inspiration arrived by way of a huge cauliflower. The cauli was as big as a football and only 75p. I snapped that up and made a cauliflower cheese with a twist using up the Stilton, but any cheese would do just as well.

Instead of making a regular cheese sauce I used up some double cream which was a very easy twistt. This is what I did but remember, if you are not keen on a spice, leave it out or add your favourite, that is how recipes develop and become your own.

Break a cauliflower into florets and boil or steam them for ten minutes then drain them. Meanwhile in a frying pan cook a chopped onion in a knob of butter until soft. Add a teaspoon each of cumin, mustard, curry powder and a pinch of chilli flakes and salt and pepper to taste. Then pour in 200ml double cream and about 100g of Stilton.

Cook it all for a few more minutes until it thickens a little. Then place the cauliflower in an ovenproof dish, pour over the sauce and then top with about 20 grams of grated cheddar and a handful of fresh breadcrumbs. Bake in a hot oven until the topping is golden and crisp and the sauce is bubbling.

I served mine with a bit of chopped coriander and a grating of lemon zest on the top when it came out of the oven. Gorgeous!

Next week readers I have a simple leek and potato soup to share with you! Bon Appetit!

Stay safe!