Who doesn’t love a classic cauliflower bake? I have a delicious, easy recipe in my book (coming out this summer!), but I am all for ‘pimping’ the classics! My whole life revolves around food and flavour – and I think I ticked all the boxes with my latest version of a cauli-bake. The creamy mixture is infused with basil and I added Parmesan (for extra richness and flavour) as well as tomatoes which add the most delicious sweetness. This dish came about by accident one night – but all the best ones do here at casa de Palmer… Enjoy!
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Carbs 9.6g | Fat 46g | Protein 7g
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Ultimate Cauliflower Bake with Tomatoes & Basil
- 550 g (19.4 oz) cauliflower florets, trimmed equal size
- 10 g (0.4 oz) unsalted butter
- 3 cloves garlic, peeled and finely sliced
- 400 g (14.1 oz) double cream
- 100 g (3.5 oz) sour cream
- 80 g (2.8 oz) full-fat cream cheese (soft cheese)
- salt and white pepper
- 40 g (1.4 oz) finely grated Parmesan
- 8 large basil leaves
- 1/4 tsp dried oregano
- 2 tomatoes, cut into thin wedges
- sea salt flakes
- freshly ground black pepper
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Trim the cauliflower florets into smaller, even-sized pieces while you bring a large pot of salted water to the boil.
- Boil the cauliflower until tender. Piercing one piece with a fork should immediately slide off. This can take up to 15-20 minutes, depending on how big your florets were trimmed. Drain in a colander and allow to completely steam off while you carry on with the rest of the recipe.
- Have your remaining ingredients prepped and ready. Trim the tomatoes into thinner wedges, slice the garlic very thinly and slice three-quarters of the basil leaves very thinly. (Do not slice all the basil, as we will be garnishing with the basil later and basil should be sliced just before using when using fresh.)
- Whisk the double cream, sour cream and cream cheese together in a bowl. Set aside.
- Melt the butter in a large pan (I used the same pot I used to boil the cauliflower as its a non-stick pot and why dirty another one, simply wipe it clean.) Add the garlic and cook over low heat until the garlic softens. Do not allow them to burn as it will turn bitter.
- Add the cream mixture and stir well to gently warm the mixture through. Add a generous amount of salt and ground white pepper, followed by the dried oregano. Tip in the basil you have sliced and only three-quarters of the grated Parmesan. Stir well to melt the cheese.
- Once the cream has gently warmed through, return the drained cauliflower to the pan and add the tomatoes.
- Combine the mixture and transfer to a suitably-sized oven-proof baking dish. Cover with the remaining grated Parmesan. Place in the oven for 30 minutes. I always rotate the dish halfway through. TIP: Place the dish onto a baking tray in case anything bubbles over.
- Just before serving, slice the remaining fresh basil to be used to garnish. This is best done by rolling up the leaves and slicing as pictured.
- To serve, season the bake with sea salt flakes and freshly ground black pepper. Scatter over the sliced basil.
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Calories 469Kcal / 1962kJ
Eggs (may be found in some brands of cream cheese - check label)
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