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Whole roast cauliflower cheese with almond crumble



Ingredients 20
Servings 8
Time 15 mins

Ingredients

  • 8
    small cauliflower heads - stems removed and washed
  • 3
    Tbs
    extra virgin olive oil
  • 1
    Tbs
    butter - melted
  • 1
    cup
    vegetable stock
  • BECHAMEL CHEESE SAUCE:
  • 80
    g
    butter
  • 80
    g
    cake flour
  • 1
    l
    full cream milk
  • a generous grating of fresh nutmeg
  • ¾
    tsp
    salt
  • pinch white pepper
  • 1
    cup
    mature white cheddar cheese
  • ALMOND CRUMBLE:
  • ¼
    cup
    grated parmesan cheese
  • ½
    cup
    almonds-roughly chopped
  • 2
    stems thyme - de-stalked
  • freshly ground black pepper
  • a pinch of sea salt flakes
  • 1
    Tbs
    olive oil
  • 2/3
    cup
    fresh ciabatta bread crumbs
 

Method

95 mins
 

Preheat the oven to 180º C. Line a large roasting tray with foil.

Start by preparing the cauliflower. Combine the olive oil and butter and brush evenly over the cauliflower.

Season with salt and place on the tray. Pour the stock around the sides of the cauliflower, cover with foil and roast for 1 hour 15 minutes.

To make the béchamel, melt the butter in a saucepan. Add the flour and whisk to form a roux.
Add the milk in stages, whisking all the while. Once the sauce is smooth and thickened, season with nutmeg, salt and white pepper.

For the crumble, combine the bread crumbs, parmesan, thyme, black pepper and salt.

Remove the foil from the cauliflower. Spoon the béchamel over the cauliflower.

Scatter the almond bread crumbs over and drizzle with olive oil.

Increase the oven temperature to 200º C. Roast the cauliflower uncovered for 20-25 minutes until the crumbs are golden and the sauce bubbling

Recipe by Bibbyskitchen@36. To see more click HERE.


 

 

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