8 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
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Ingredients (19)
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 | butter |
80 g | flour — cake |
1 l | milk — full cream |
fresh nutmeg | |
¾ tsp | salt |
white pepper — ground | |
1 cup | mature white cheddar cheese |
ALMOND CRUMBLE:
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 |
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