Whole Roast Cauliflower Cheese

PREP TIME

COOK TIME

1 hour 30 minutes

SERVES

4 to 6 (with sides)

Ingredients

To roast the cauliflower: 

  • 1 head cauliflower, with leaves 
  • 30g butter
  • 20ml extra virgin or light olive oil 
  • 1/4 tsp ground nutmeg

 

To make the cheese sauce: 

  • 50g butter
  • 60g wholegrain flour (eg. buckwheat, spelt or wheat)
  • 1 tsp mustard powder or mustard 
  • 1/4 tsp turmeric
  • 500ml whole milk 
  • 250g red leicester cheese or cheddar (150g for the cheese sauce and 100g to top the cauliflower)

 

Optional garnish: grilled streaky bacon, freshly cut thyme



Directions

Preheat oven to 190C (fan)

To roast the cauliflower: Place the whole cauliflower on a large piece of parchment paper (big enough to wrap around the whole cauliflower), place two slices of butter on top and drizzle generously with olive oil. Season with sea salt and ground nutmeg then wrap the cauliflower up and place it in a large ovenproof pot with a lid or on a baking tray in a hot oven for one hour or until fork tender when pierced with a knife. Open, fold back the parchment and return to the oven for another 15 minutes or until it begins to blacken slightly. 

Meanwhile to make the cheese sauce: heat 50g butter in a pan over a low heat, once melted, stir in 60g of wholewheat or plain flour (e.g. buckwheat, spelt or wheat) a teaspoon of mustard powder or mustard a quarter teaspoon of turmeric and cook for two minutes, whilst continuing to stir. Next whisk in 500ml of whole milk a third at a time, making sure you whisk out any lumps each time. Return to the boil, reduce to a simmer and stir in 150g of grated red leicester until melted.

To make the whole roast cauliflower cheese: Place the roasted fork tender cauliflower onto an ovenproof serving dish. Drizzle with the cheese sauce then sprinkle with the rest of the cheese. Set the oven to grill-oven at 190C and return the cauliflower to the oven. Cook for five to 15 minutes or until slightly charred and bubbling. 

Optionally garnish with fresh thyme and grilled bacon. I served the dish with a simple green salad and radishes.   

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Eating
for
Pleasure,
People &
Planet

By TOM HUNT

Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

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