Lovely side dish recipe for Roasted Cauliflower, with a homemade cheese sauce
8 small cauliflower heads, stems removed and washed
3 tablespoons extra virgin olive oil
1 tablespoon butter, melted
1 cup vegetable stock
Béchamel cheese sauce:
80g cake flour
1 litre full cream milk
a generous grating of fresh nutmeg
¾ teaspoon salt
pinch white pepper
1 cup mature white cheddar cheese
⅔ cup fresh ciabatta bread crumbs
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 tablespoon olive oil
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.