Back to Foodies Corner Fri 18 Dec

Cauliflower, Smashed Garlic & Pecorino Cheese

Ingredients (serves 4-6)

  • 1 Large cauliflower
  • 15g Gluten-free flour
  • 15g Butter
  • 300ml Milk
  • 100g Cheddar
  •  3 tsp Mustard
  •   1 Garlic bulb


Cut the cauliflower into florets. Heat a large pot of salted water and bring to rapid boil. Add the cauliflower to the pot and cook until tender but still as a slight crunch. Quickly transfer the cauliflower to a pot of ice water to stop it cooking any further. Drain and dry well.

For the cheese sauce, melt the butter in a pot, then add the flour. Cook the butter and flour gently over a medium to low heat until the mixture forms  a roux. Add warm milk a little at a time and continue to mix until the sauce is smooth. Once the milk has been fully incorporated, cook gently for a further 15 minutes. Add mustard and season to taste.

Meanwhile, roast a whole garlic in a low temperature oven (around 120c -150c) until tender. Remove from the oven and cool before peeling the skin and chopping roughly with a knife.

To assemble, place the cooked cauliflower, chopped garlic and cheese sauce together in an oven proof dish. Grate pecorino cheese on top and bake in a hot oven (180C) until golden in colour. Sprinkle with chopped parsley and serve while it’s hot.

Source: Bel and The Dragon

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