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Dish of the Day: The Reluctant Vegetarian’s whole roast cauliflower

Anna Barnett

cauliflower1 1024x1024 Dish of the Day: The Reluctant Vegetarians whole roast cauliflowerRoasted cauliflower gets a lot of attention in my kitchen. I’m usually teaming it with a bit of spice and it tastes especially good with a bit of smoky spice. Here however, I’ve gone for something different with a twist on a classic family favourite of cauliflower cheese. This recipe offers complete indulgence, the crunchiness from the roasted cauliflower paired with the creamy, rich Gorgonzola can’t be beaten in my eyes and the crumbled cashew topping really finishes this off. It’s one for the weekend, treat yourself and enjoy it.

Preparation Time – 10 minutes

Cooking Time – 20-25 minutes

Feeds 4-6

Ingredients -

1 Whole cauliflower – Leaves left on

10 Baby shallots – Peeled and left whole

Glug of Olive oil

Sprinkle of rock salt

Sprinkle of black and white pepper

Cheese Sauce Ingredients -

20g Butter

2 Tablespoons of plain flour

1/2 teaspoon of English mustard

250ml of semi-skimmed milk

Sprinkle of rock salt

Sprinkle of black and white pepper

130g of Gorgonzola (or vegetarian blue cheese)

1 Handful of cashew nuts – Crushed into crumbs

Fried Garlic Fingers Ingredients -

3 Slices of wholegrain seeded bread

2 Large cloves of garlic

Big glug of olive oil

Instructions –

Make sure you thoroughly wash the cauliflower and remove any sad looking leaves, keeping the fresh green intact. Peel the shallots and place on an ovenproof dish alongside the cauliflower and drizzle with olive oil and sprinkle with seasoning. Place in the oven on 190 degrees Celsius for 12-15 minutes.

For the cheese sauce start by making a roux. First melt the butter and add the mustard followed by the flour and whisk. Add in the seasoning followed by small dashes of milk until it forms a smooth, thick mixture. Continue whisking the whole time or until all the milk has been added. Once you’ve made the white sauce add in small lumps of the Gorgonzola and whisk until it disappears (make sure you save at least a quarter of the cheese to add on top of the cauliflower). Once the cheese has dissolved have a try – just to make sure your seasoning is just right – then pour the sauce over the roasted cauliflower and shallots. Add the remaining crumbled gorgonzola plus a sprinkling of the ground cashews, you can be as generous as you like here. Return to the oven for 5-7 minutes or until golden. Serve straight away.

To make the fried garlic fingers start by slicing the bread just under 1cm thick. Next cut a large clove of garlic in half and rub all over both sides of the bread. Heat some oil in a frying pan for a minute or so and add the bread to the pan. For added garlic flavour crush and chop the remaining garlic and add to the frying pan 30 seconds prior to serving. Turn the bread over once golden and be sure to not let the garlic brown or burn.

Serve while still hot and use to mop up all the cheese sauce.

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB

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  • d0ct0rkev

    tried this= the cauliflower was raw

  • JaitcH

    I get tired of recipes that use unconventional measurements – it’bad enough having to cook with a monitor on the kitchen wall helping translate Metric and Imperial.

    Look at the above: Drizzle, glug, handful, sprinkle, tablespoons. Then there are desert spoons, soup spoons, etc.

    When I grew up in England we had, in ascending capacity, teaspoons, then there was the ‘desert’ spoon for transporting food from your plate to mouth followed by the ’serving’ spoon used to transport food from a common dish to your plate.

    The terms glug, handful are, somewhat, dependent on a containers throat or a persons hand size.

    As for ‘drizzle’ it seems difficult with my genuine, Greek Olive oil.

    Let’s use measurements!


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