Everyone loves a cauliflower cheese, so when making a veggie roast, why not make it the main event. This deconstructed cauliflower cheese hits just the right spot with a sweet but mustard undertone to the crumb of the cauliflower, offset with the rich white wine cheese sauce, glorious!
Serves: 4
Cooking time: 1 hour
Ingredients:
- 1 Large Cauliflower
- 2 Garlic Cloves
- 60g Butter
- 5 tsp Dijon Mustard
- 5 tsp Honey
- 15g Breadcrumbs
- 5 tsp Parmesan
- Thyme
- 2 tbsp Plain Flour
- 300ml Milk
- 75g Grated Cheddar Cheese
- 50ml White Wine
- 1 tsp Wholegrain Mustard
- Salt and Pepper
Instructions:
- Preheat the oven to 180℃, and trim down the excess outer leaves of the cauliflower.
- Boil the kettle and place the cauliflower in a deep saucepan with the boiling water on a medium heat for 5 minutes. Once ready, remove and set aside in a deep baking tray.
- Meanwhile, melt 25g of the butter in a saucepan, and crush the garlic cloves. Add them to the butter along with 1 tsp of thyme leaves.
- Turn off the heat and add 3 tsp of the Dijon mustard, 3 tsp of honey, and season with salt and pepper.
- Smother this mixture over the cauliflower and cover with foil before placing it in the oven for 25 minutes, basting it halfway through.
- While the cauliflower is in the oven, start making your crumb. Combine the remaining Dijon mustard and honey (2 tsp of each) with the breadcrumbs, 1 tsp thyme, parmesan, salt, and pepper.
- Once the cauliflower is out of the oven, press the crumb over the top and return to the oven, uncovered, for 20 minutes.
- While the cauliflower finishes in the oven, prepare the white wine cheese sauce. Melt the remaining butter (35g) in a saucepan, then add the plain flour, forming a roux.
- Gradually add the milk bit by bit until a smooth white sauce forms. Stir in the wine, wholegrain mustard, and grated cheese, seasoning to taste.
Serving Note: Best served with the roasted cauliflower smothered in as much cheese sauce as possible, accompanied by all the roast trimmings, listening to Moonchild.
