Roasted Cauliflower Cheese with a Smoked Chilli Nut Crumb
Prep: 30 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 8
This luxurious side might even steal the show. Creamy, cheesy and complemented in the best way by a smoky crunchy topping.
Ingredients
-
1 whole cauliflower
-
100g butter
-
100g flour
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465ml milk
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200ml double cream
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150g gruyere
-
100g parmesan
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1 heaped tbsp Belazu Roasted Garlic Paste
-
1 tbsp Dijon Mustard
-
2 pinches of salt
Method
- Step 1: Preheat your oven to 180C.
- Step 2: Cut the cauliflower into florets and boil in salty water until just tender.
- Step 3: While the cauliflower is cooking take the Smoked Chilli Nut Mix and blitz until fine but not a powder.
- Step 4: To make the bechamel sauce, melt the butter then add the flour and whisk in, cooking out the flour - ensuring there are no large lumps and the flour is not raw. Slowly whisk in the milk until smooth, then add the double cream. Once this has come together add the parmesan and gruyere, allow to melt and whisk in. Finish the bechamel sauce by adding in the Roasted Garlic Paste, Dijon mustard and salt.
- Step 5: Mix the cauliflower with the bechamel sauce until well combined in a large tray or skillet.
- Step 6: Top with breadcrumbs followed by the Smoked Chilli Nut crumb.
- Step 7: Cook in the oven for 10 mins.
- Step 8: Once out of the oven allow to stand for 5 minutes then top with chives and serve.
