There's nothing quite like some warming comfort food at this time of the year. This baked vegetable dish would be a lovely main dish for vegetarians with some steamed brocolli, but it would also make a perfect accompaniment to most meats. Hot or cold. And the best bit? It takes very little effort to make.
· 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 has 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.
This recipe is courtesy of Bel & The Dragon .