Cheesy cauliflower is one of the best ways to eat cauliflower. Of course, if you want to be fancier, just call it a “cauliflower gratin” at your dinner parties. I love growing my own vegetables and herbs and I had a bumper crop of cauliflower this year – see below. It was just as big, if not bigger, than the ones at the supermarkets and it was so sweet and fresh too. Nothing beats organic home grown vegetables. I hope you enjoy this cheesy cauliflower just as much as my family did.
Serves 4 as a side (approx. 359 calories per serve)
Prep time 20 mins
Cook time 35 mins
1 cauliflower head, cut into florets
2 tbsp olive oil
3 cloves of garlic, crushed
1/2 – 1 tsp salt
1 1/2 tbsp plain flour
1/2 tsp vegetable stock powder
1 bread slice, toasted and crushed (or approx. 40g bread crumbs)
200g mozarella cheese, grated
Preheat the oven to 200C (180C fan forced).
In a bowl, mix the cauliflower with olive oil, garlic and salt. Place in a casserole try and roast for 20 minutes.
Meanwhile, melt the butter in a small saucepan and add the flour and vegetable stock powder, whisking until it forms a paste.
Add the milk and stir until it thickens (approximately 5 minutes).
Mix half of the grated cheese into the mixture and pour over the roasted cauliflower.
Sprinkle the remaining half of the cheese and bread crumbs.
Return to the oven and bake for a further 10-15 minutes or until the top is golden brown.