Cauliflower Triple Cheese

A beautiful, modern and grown up version of an old dish and what a great way to present an ugly vegetable.  Bags of flavour and lots of wow power! POW!

Prep Time: 8 Mins

Cook time: 20 MIns

Serves: 4-6


1 head cauliflower, core removed & chopped into small florets
1 knob butter
dash olive oil
1 onion, thinly sliced
4 roasted garlic cloves (or 2 fresh, crushed)
1 tbsp mixed dried herbs (or a good handful of *fresh, finely chopped)
200g ricotta cheese
¼ cup parmesan, grated
¼ cup mozzarella, grated
freshly ground black pepper


Preheat oven to 180 degrees & lightly grease an ovenproof dish.

Pour about 1 inch of water into a medium sized saucepan, season with a good pinch of salt.   Bring to a boil and tumble in your cauliflower florets.  Give a good mix and pop the lid on.

Steam for about 5 – 6 minutes or until just cooked.  Drain well.  Remove from the pan and set aside.

In the same pan, melt the butter and oil.  When bubbling add the onion, garlic and if using, the dried herbs with a pinch of salt.

Sauté gently for about 5 minutes until soft, fragrant and translucent. Toss in the cooked cauliflower and toss through the onion mixture.  Cook for a further 2 minutes.

Remove from the heat and mix through the ricotta, half the parmesan and mozzarella. If using fresh herbs, stir through the cauliflower and cheese. Season with some freshly ground black pepper.

Spoon into your oven proof dish and top with the remaining parmesan and mozzarella.

Bake in the oven until the cheese is melted and gooey and the top is golden brown.