Biltong, mushroom & cauli casserole

This classic South African dish is easy to whip up, especially if you've got the right elements.


  • 1 head cauliflower, cut into florets
  • ½ cup water
  • 1 x 250 g punnet mushrooms of choice (I used a locally grown wild mix)
  • 5 Tbsp butter
  • 1 bunch spring onions, chopped
  • 1 Tbsp crushed garlic
  • Salt and pepper to taste
  • 1 cup fresh cream
  • 1½ cups grated Cheddar cheese
  • ½ cup cream cheese
  • 1 handful fairly wet, fatty biltong
  • Nutmeg to taste


After preheating the oven to 180 degrees and steaming the cauliflower, melt some butter in a pan and fry the spring onions, garlic and mushrooms. Separately blend the cream cheese, a cup of grated cheese, seasoning and cream.  Stir the cooked cauliflower into the cheesy mix and then add the biltong and mushroom combination. Stir and pour the blend into a casserole dish and grate cheese to sprinkle over the top. Add nutmeg and bake for 20-25 minutes. 



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