Spiced cauliflower gratin


(For 4 portions)

  • 2 punnets Sakura Cress
  • 800g blanched cauliflower fleurettes
  • 80g butter
  • 70g plain flour
  • 750ml soy milk
  • 140g grated mature cheddar cheese
  • 1 tsp finely chopped garlic
  • ½ tsp ground paprika
  • ½ tsp ground cumin
  • ½ tsp hot curry powder
  • ½ tsp ground tumeric
  • 2 pinches table salt
  • 1 pinch white ground pepper


  • In a small bowl, dilute and blend all the spices in 2 tbsp of soy milk. 
  • Bring to simmer the rest of the soy milk. 
  • Using a saucepan, melt the butter and add the flour all in once to make a roux. 
  • Add in the hot milk and the spices and whisk for 30 seconds. 
  • Add the grated cheese and cook for another minute or two.  
  • Chop 1 punnet of Sakura Cress and fold gently into the spicy sauce. 
  • Add the cauliflower to the mix and fold gently. 
  • Divide the cauliflower into 4 casseroles and place those under the grill until they get a nice coloration. 
  • Serve hot with the rest of the Sakura Cress.  

Recipe: Franck Pontais

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