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Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes

This is such a quick and easy way to make cauliflower cheese, using a smooth cheese instead of making a traditional sauce. You can choose a medium- or low-fat type of cheese but read the ingredients because some of the lighter types contain gelatine (same applies to some yoghurts).

Serves 4

1 cauliflower, trimmed and cut into 1cm (½in) pieces

300g (11oz) cream cheese

1 tsp Dijon mustard

200g (7oz) Cheddar, or Parmesan-style cheese, grated

1–2 tbsp capers, drained and rinsed

250g (9oz) cherry tomatoes, halved

Salt and black pepper

3–4 heaped tbsp breadcrumbs

1. Preheat the grill to high.

2. Cook the cauliflower in 5cm (2in) boiling water for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.

3. Mix the cream cheese and mustard with the cauliflower, then stir in the two-thirds of the hard cheese, the capers and tomatoes. Season with a little salt if necessary and plenty of pepper.

4. Transfer the mixture into a shallow gratin dish. Scatter the breadcrumbs and remaining cheese on top.

5. Put under the grill for 10–15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once – a watercress salad or some quickly cooked green beans go well with this.