Happy Easter to everyone! I hope that you are having a relaxing weekend with nice food! I'm soon heading for a small day trip and intend to have a good time. It could be sunnier today, but at least it's not raining.
Before I go, I wanted to share this Mexican style cauliflower cheese recipe with you. I've been Mexicanising quite a lot of dishes lately, and it's already a running joke with my partner. He now knows to expect all things Mexican.
This cauliflower cheese with a little bit of heat of chilli and some warming spices, and with the addition of sweetcorn and pepper, was so nice. I just served some refried beans and tortilla chips on the side, and it was a really lovely meal.
Mexican cauliflower cheese with sweetcorn and pepper
3 garlic cloves
2 small chillies
1 romano pepper
2 tbsp vegetable oil
1 small can sweetcorn
2 tbsp smoked chilli paste
1 tsp vegetable stock powder
1 tsp ground cumin
1 tsp ground coriander
½ smoked paprika
100 g grated Cheddar
Refried black beans with tomatoes
Cut the cauliflower into florets and steam them for a couple of minutes.
Chop the onion, garlic, chilli and pepper finely and cook them in a pan until soft.
Add the sweetcorn and the seasoning to the pan with some water (about 100-150 ml) and let simmer for a while.
Put the cauliflower florets in an oven dish and coat with the spicy veggie mix.
Cover the dish with grated cheese and bake at 180 C for about 40 minutes, and finish at 200 C for about 10 minutes, until everything is cooked nicely and the surface is golden brown.