Day 15 and it’s our last vegetable side recipe (sad face). In the last restaurant I worked in crab thermidor (and the occasional lobster thermidor) was consistently on the menu and consistently popular. I made plenty of them and they always smelled lovely (as well as being simple and quick to make) but I could unfortunately never try one for myself. I have an intolerance to shellfish and often have to miss out on some of the tastiest dishes on any menu so I really wanted to make a vegetarian version of the dish I’d been smelling and unable to taste for over a year. Thus the Cauliflower Thermidor was born. Just as tasty as any Lobster or Crab Thermidor (and you know it must be true, coming from someone who has never really eaten either). All jokes aside, I have eaten Lobster Thermidor a long time ago and I do think this Cauliflower Thermidor stands up to the fond memory I have of that dish. It’s also simple to make and a quick and easy starter/side for your Christmas or any-time-of-the-year feast. Anyway, I hope you enjoy.
Ingredients:
- Half a Large Cauliflower, broken into florets
- ½ Orange, juiced
- 100g Comte Cheese, grated
- 300ml Double Cream
- 2tsps Dijon Mustard
- 2tsps Tomato Paste
- Handful of Chopped Parsley
Method:
- Preheat the grill.
- On a board, thinly slice the florets and put in medium, micro-wave proof bowl.
- Add 200ml water and your orange juice.
- Clingfilm the top and microwave for 4 minutes on high.
- Drain through a sieve and put back into bowl.
- Add the rest of the ingredients, stir and then microwave without clingfilm for 3 mins.
- Put the cauliflower into oven proof, individual-portion sized dishes and place under the grill.
- Grill until golden on top and bubbling. Serve immediately.
The Literary Onion 