|8||small cauliflower heads — stems removed and washed|
|3 Tbs||olive oil — extra virgin|
|1 Tbs||butter — melted|
|1 cup||stock — vegetable|
|bechamel cheese sauce:|
|80 g||flour — cake|
|1 l||milk — full cream|
|white pepper — ground|
|1 cup||mature white cheddar cheese|
|¼ cup||parmesan cheese — grated|
|½ cup||almonds — roughly chopped|
|2||thyme stems — destalked|
|black pepper — freshly ground|
|sea salt — pinch|
|1 Tbs||fresh chillies — 573|
|2/3 cup||fresh ciabatta bread crumbs|
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.