A piquant and spicy variation on cauliflower cheese that makes an excellent accompaniment to souffles and quiches.
1 medium cauliflower, in large florets
1 tablespoon butter
1 medium onion, finely sliced
1 teaspoon chilli powder
85 g tomato puree mixed with 150 ml water
1 tablespoon capers, drained
2 tablespoons fresh parsley, chopped
3 tablespoons breadcrumbs mixed with
3 tablespoons parmesan cheese, grated
1 tablespoon olive oil
Preheat the oven to 220C/Gas 7.
Cook the cauliflower florets in boiling water for 5 minutes, drain well.
Melt the butter in a flameproof casserole and fry the onion for 3-4 minutes until transparent but not brown.
Stir in the chilli powder then add the tomato puree mixture, capers and parsley.
Stir to mix and bring to the boil. Add the cauliflower and stir to coat the florets well.
Sprinkle the top with the breadcrumbs, cheese and olive oil and bake, in the middle of the oven, for 10-15 minutes, until the topping is golden. Serve.