Roasted cauliflower cheese gratin
- Details
- By Laurence
Roasting the cauliflower brings a lot more attitude to this dish as it helps to intensify its flavour. Preheat oven to 200 deg celcius. Trim and roughly cut up the cauli before tossing in some vegetable oil and placing in a roasting tin. Place in oven for 10 minutes or until it has started to caramelize and soften. Meanwhile, make a cheese sauce by melting 100g of butter over a low heat with a pinch of salt and pepper. Add 2 heaped teaspoons of flour and stir through to form a thick roux. Continue to stir over the heat for around a minute. Using a whisk, gradually add full fat milk to the pan a little at a time whilst stirring until a thick bechamel sauce is achieved. Take off the heat and add 1 heaped teaspoon of smooth English or French mustard and a large handful of grated hard cheese like cheddar or gruyere - a mixture can be great. Remove the roasted cauli from the oven and cover with the cheese sauce. Finally, scatter over bread crumbs and grated parmesan before returning to the oven for 3 to 5 mins until the top is crisp and golden.
