Creamy Cauli Cheese

150-200g Miza Creamy Cauli Sauce 
1/2 Red Onion, finely chopped 
1 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds 
2 Garlic Cloves, finely chopped 
1 Small Cauliflower Head, broken into florets 
1 Handful of Parmesan, grated
4-5 Tbsp Ricotta 
80g Frozen peas 
1 Ball of Mozzarella 

To Serve: 
Grated Parmesan 
Fresh Side Salad 

Cook Time: 0035
Serves: 04 (as a side)

  1. Preheat the oven to 220C. Prep the vegetables first. Finely dice the red onion, finely chop the garlic, and break the cauliflower into equal sized florets. 
  2. Transfer the cauliflower to a lined baking tray and season with salt and pepper and drizzle over olive oil. Bake in the oven for 15 minutes or until golden. 
  3. Meanwhile, heat oil in a large frying pan over medium heat. Once hot, add the onion with a pinch of salt. Turn the heat down slightly and stir the onions until soft and translucent, about 3-4 minutes. 
  4. Add the spices - the cumin and mustard seeds and fry until fragrant, about 2 minutes, before adding the garlic and frying another 2 minutes. 
  5. Add the Creamy Cauli sauce and 1/2 jar full of water (to get the remaining sauce out), and stir until combined. Bring to a low simmer for 5 minutes. 
  6. Stir through the handful of grated parmesan, then the peas and cook for 2 minutes, and then stir through the ricotta on low heat. Add the cauliflower the coat the florets in the sauce, season with salt and pepper and transfer to an ovenproof baking dish. 
  7. Top with torn mozzarella and some more grated parmesan. 
  8. Turn on the grill and grill the cauliflower cheese until the cheese is bubbling and golden. 
  9. Serve with a fresh side salad, with salad leaves, cucumber, pickles, radishes, or gem lettuce with lots of fresh herbs, fruit such as apricot, edamame and spring onion. Basically any salad with some fresh tartness to cut through the rich cauliflower cheese.