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Cauliflower cheese recipe BARNEY DESMAZERY photograph MIKE ENGLISH
TO GARNISH A final sprinkling of crispy onion flakes adds texture and flavour. You can buy these or make your own by deep-frying finely sliced onion until crisp and golden then leaving to drain on kitchen paper.
SERVES 4 as a main 6 as a side PREP 15 mins COOK 1 hr EASY V
WHY
Shoot director SARAH SNELLING | Food stylist KATY MCCLELLAND | Stylist ROB MERRETT
Whoever decided that boiling cauliflower for cauliflower cheese was a good idea should be charged with crimes against food. Boiled for just a minute too long and this robust veg turns into a soggy sponge that leaches water into the sauce, rendering it bland and watery. Here we’ve righted the wrongs, coating the cauliflower in cheese, then roasting it, which intensifies its flavour. We’ve also packed as much punch in the sauce as possible and given it all a moreishly crunchy topping. If the mere mention of cauliflower cheese conjures bad memories for you, then it’s time to try this version.
F L AV O U R OR MOST ROAS T F iflower and boiling caul Rather than , roast it to t its flavour washing ou arring it t taste – ch get the bes eetness. sw s a lovely slightly add
W H AT T O B U Y 1 large cauliflower, cut into large florets 2 tbsp olive oil pinch of cayenne pepper 40g parmesan, finely grated For the sauce 50g butter 40g plain flour 600ml whole milk 1 tsp mustard powder or English mustard 1 tsp yeast extract (optional) 150g extra mature cheddar, most grated, some cubed grating of nutmeg For the topping 3 tbsp dried breadcrumbs (panko work well) 2 tbsp crispy onions
38 BBC Good Food Middle East March 2022
CRUNCH POINT For adding texture to what is otherwise a soft dish, don’t forget the crumb topping which also lends a subtle note of parmesan.
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