Ingredients
1 whole cauliflower, leaves and head
Cheese sauce
700ml milk
50g plain flour
50g butter
50g Parmesan cheese, grated
50g Cheddar cheese, grated
Recipe by Colin Fassnidge
Photography by Jon Bader
Method
1. For the cauliflower: With a sharp knife trim the green leaves around the head.
2. Carefully remove the white of the cauliflower from the green leaves at the base with a small knife.
3. Blanch the green leaves crown in boiling salted water for 1 minute then refresh in iced water. Keep for later.
4. Blanch the white cauliflower crown in boiling salted water for 4 ½ minutes until just cooked, remove (can be chilled if not using immediately).
5. Dry off the cauliflower head in a small pan.
6. For the cheese sauce: In a pan, over medium heat, melt the butter.
7. Stir in the flour.
8. Reduce the heat to a low heat and cook for 3–4 minutes, then add milk, whisking till there are no lumps.
9. Allow to simmer, whisking gently for 5 minutes.
10. Add cheeses and whisk until melted.
11. To serve: Pre-heat oven to 180°C.
12. Pour cheese over blanched whole cauliflower and bake in oven for 30 minutes, until cheese is golden.
13. Serve whole in green leaves of cauliflower, making it look like a whole cauliflower again.
Wine Match
Pinot G