Whole roast cauliflower cheese with almond crumble

Bibby's Kitchen
8 servings Prep: 15 mins, Cooking: 1 hr 30 mins
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By Food24 December 18 2017
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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
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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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

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