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
Method
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
