This recipe for cauliflower cheese uses the whole vegetable, including the leaves and core, for a dish that is both decadent and waste-free. Adapted from a cookbook, the cauliflower is seasoned with nutmeg and roasted whole, then topped with a rich cheese sauce made with red leicester and turmeric before being grilled until bubbling and charred.
For best results, choose a cauliflower with plenty of leaves, as they become deliciously crisp during roasting. The cauliflower is wrapped in greaseproof paper with butter, olive oil, salt and nutmeg, then roasted for an hour until tender. After unwrapping, it is roasted for a further 15 minutes to char slightly.
The cheese sauce is made by melting butter, stirring in flour, mustard powder and turmeric, then gradually adding milk. Once thickened, 150g of grated red leicester is stirred in. The roasted cauliflower is placed in an ovenproof dish, covered with the sauce, topped with remaining cheese, and grilled for five minutes until melted and charred.
Serve with a scattering of fresh thyme leaves, a simple green salad and some radishes for a satisfying meal that uses every part of the cauliflower.
