Wild Garlic Cauliflower Cheese with Nettles
A rich and comforting cauliflower cheese made with wild garlic and nettles - a seasonal twist on a classic British dish using foraged spring greens.
Ingredients
- 650 g Cauliflower
- 100 g White onion
- 50 g Wild garlic about 30 leaves
- 50 g Nettle leaves about 80-100 leaves
- 300 ml Single cream
- 100 g Mild cheddar chees
- 30 g Parmesan cheese
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Thoroughly wash and pat dry the wild garlic and nettle leaves, then roughly chop.
- Finely chop the onions.
- Break the cauliflower into florets, and cut large florets in half or into thirds. Roughly chop the stem and leaves. We use everything.
- Grate the cheddar cheese and parmesan cheese.
- Blitz the wild garlic leaves with 1 tablespoon of olive oil into a puree. Add a little water to assist blending if required.
- Heat oil in a casserole (cast-iron pot) or other oven-proof pan. Add the chopped onions and fry until translucent.
- Add the chopped nettle leaves and fry for a minute or two, until wilted.
- Add the cauliflower, cream, and salt, then add the wild garlic puree and half of both cheddar and parmesan cheese.
- Cook for about ten minutes over medium-high heat, and add black pepper.
- Preheat oven to 180ºC (fan assisted)
- Once the cauliflower is bubbling, turn off the heat. Add both the grated cheddar and parmesan on top and bake in the oven for a further 30 minutes. If your cooking pot is not oven-proof, transfer it to a baking dish, add cheese on top and bake.
- Once the cauliflower cheese has a nice golden-brown colour and you've checked with a knife that the cauliflower is cooked, remove from the oven and allow to cool for five minutes before serving. Serve hot.
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