Method

  • Serves six.

    Roughly chop the cauliflower and onion.

    Fry with the spices in the oil for five minutes.

    Add the water and simmer until the cauliflower is cooked.

    Add the Bechamel and bring back to a gentle simmer, add the cheese and blend until smooth.

    Add seasoning and simmer for a further five minutes then serve

Ingredients

  • 1litre Macphie Bechamel sauce
  • 500 ml water
  • 1 cauliflower
  • 5g oil
  • 25g onion
  • 10g curry powder
  • 100g cheddar cheese
  • 5g vegetable stock
  • 1g chilli powder
  • 1g turmeric
  • 5g fresh coriander
  • seasoning to taste