Tom Hunt's Whole Roast Cauliflower Cheese: A Zero-Waste Delight
In a culinary twist that champions sustainability, Tom Hunt presents a recipe for whole roast cauliflower cheese that utilises every part of the plant. Adapted from his cookbook, this dish transforms the humble cauliflower into an elaborate centrepiece, ensuring not a single leaf or core is discarded.
Embracing the Entire Cauliflower
The recipe begins with selecting a cauliflower abundant in leaves, which crisp up beautifully during roasting. Seasoned with nutmeg and roasted whole, the cauliflower is then smothered in a rich cheese sauce and grilled to perfection. Hunt's inspiration struck at Brockley Market in south London, where a vibrant orange cauliflower inspired him to create a colourful version using red leicester cheese and turmeric.
Key to success: Roast the cauliflower until it is fork-tender and soft throughout, then char it slightly for added depth of flavour. This method preserves the vegetable's appearance while maximising taste and texture.
Recipe Details and Preparation
Serves 4-6 with sides
- 1 head cauliflower with leaves
- 30g butter
- 20ml extra-virgin olive oil
- Sea salt
- ¼ tsp ground nutmeg
For the cheese sauce:
- 50g butter
- 60g plain wholegrain flour (e.g., buckwheat, spelt, or wheat)
- 1 tsp mustard powder or mustard
- ¼ tsp turmeric
- 500ml whole milk
- 250g red leicester cheese, grated
- Fresh thyme for garnish (optional)
Preheat the oven to 200C (180C fan)/390F/gas 6. Place the cauliflower on a large sheet of greaseproof paper, top with butter slices, drizzle with olive oil, and season with salt and nutmeg. Wrap it up and roast in an ovenproof pot for about an hour until tender. Unwrap and roast for another 15 minutes to char.
Meanwhile, prepare the cheese sauce by melting butter, stirring in flour, mustard, and turmeric, then gradually whisking in milk. Bring to a boil, remove from heat, and stir in 150g of grated cheese. Transfer the roasted cauliflower to a dish, pour the sauce over, sprinkle with remaining cheese, and grill for five minutes until bubbly and charred. Garnish with thyme and serve with a green salad or radishes.
Why This Recipe Stands Out
This dish not only reduces food waste but also offers a decadent take on a classic comfort food. By using the whole plant, Hunt encourages mindful cooking practices that align with environmental sustainability. The combination of crispy leaves, tender core, and creamy cheese sauce makes it a standout main course for vegetarians and food enthusiasts alike.
For visual guidance, Hunt shares a video of the recipe on his Instagram, providing an extra layer of inspiration for home cooks looking to elevate their meals while minimising waste.
