Mexican cauliflower cheese with sweetcorn and pepper

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

Ingredients

1 cauliflower

1 onion

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

Sides:

Tortilla chips

Refried black beans with tomatoes

Method

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.

Enjoy!

Your VegHog