Cheesy cauliflower wedges
|1||cauliflower — cut into 8 wedges|
|250 g||LANCEWOOD® Mascarpone Cheese|
|115 g||goat's milk cheese — cheddar, grated|
|1 Tbs||wholegrain mustard|
|sea salt and freshly ground black pepper|
|1 Tbs||fresh chives — chopped|
|2 Tbs||breadcrumbs — white|
Cook the cauliflower in boiling water for 4-5 minutes, until just tender.
Gently heat the mascarpone in a saucepan. Stir in the goat’s cheddar and heat gently until just melted, then mix in the mustard and the seasoning.
Preheat the grill. Drain the cauliflower and pat dry with kitchen paper. Then sit the wedges cut-side up in a shallow ovenproof dish. Pour the cheese sauce over the top and sprinkle it with the chives and breadcrumbs. Grill for 3-4 minutes, until golden and bubbling.
Goat’s cheddar has a slightly sharper flavour than ordinary cheddar. If you prefer, use mature vegetarian cheddar or a crumbly blue cheese instead.