Roasted Peppers, Cauliflower with Cheddar Gratin

Recipe By: Chef Vijay Wanchoo, The Imperial Hotel

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  • 1 no cauliflower, cut into 1 inch florets
  • 1no leek cut in to juliennes
  • 30ml olive oil
  • 3nos tri colour peppers roasted and cut in to cubes
  • 100gms cream cheese
  • 100 full fat cream
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 120gms cheddar shredded


  • Heat oil in a deep Pan and saut√© leek for some time and add the cauliflower, cream cheese, cream, butter, salt, and pepper.
  • Cook on low for 30 hours. Until fork tender.
  • fold in peppers in the cauliflower mix and check for seasoning
  • Take out in to a serving dish and top with cheddar cheese and grain to light brown colour.

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