A Creamy, Cheesy, Cauliflower Crumble

Ingredients

• Serves 6 to 8 (depending on size of cauliflower)
• 1 cauliflower, cut into bite-size florets
• 30 g (about 3 Tbsps) unsalted butter
• 1 onion, chopped
• 1 green chili, finely diced
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 30 g (about 3 Tbsps) all-purpose flour
• 1 cup (250 ml) milk
• 50 g (1 cup) mascarpone
• 60 g (2 oz) gruyere cheese, grated
• Salt & Pepper to taste
• For the crumble:
• 150 g (1 cup) all-purpose flour
• 113 g (1 stick) cold butter, diced
• 60g (2 oz) parmesan, finely grated
• 100 g (3 ½ oz) almonds, blanched or skin on, roughly chopped
• ¾ teaspoon salt
• Freshly ground pepper to taste

Instructions

1. Preheat oven to 180° C (350° F). Butter a 2-quart gratin dish.
2. To make the crumble: Put the flour, diced butter, parmesan, salt and pepper in a medium size bowl and rub with your fingers until the mixture resembles breadcrumbs (don’t overwork). Add the chopped almonds and work them into the mixture. Set aside till needed.
3. Steam the cauliflower florets until just starting to become soft; set aside to cool.
4. Melt the butter in a medium size saucepan (large enough to hold all the cauliflower), add the onion, sprinkle with a pinch of salt and cook slowly for 7 to 10 minutes until soft and translucent. Add the diced green pepper, cumin and mustard seeds and cook 4 minutes stirring occasionally. Sprinkle in the flour, stir over moderate heat for 2 minutes. Remove from heat.
5. Put the milk and mascarpone in a small pot and whisk till smooth. Bring to a simmer.
6. Return the pot with the onion mixture to the stove over medium heat. Gradually pour in the hot milk and stir until well blended and smooth. Bring the mixture to a boil and cook, stirring constantly until thick. Remove from heat, add the gruyere and the cauliflower florets to the pot and stir to coat the cauliflower with the mixture. Pour into the buttered gratin dish and press with the back of your spoon to even out the top.
7. Sprinkle the crumble topping evenly over the cauliflower, place in the upper third of the oven and bake until bubbling and the crumble topping is a golden brown, about 30 minutes. Serve hot.