Make meat-free Mondays more interesting with a spicy, cheesy, roasted head of cauliflower that will have everyone asking for seconds.
Prep 20 minutes
Cook 1 hour 35 minutes
2 tablespoons extra virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon chilli powder
1/4 teaspoon ground cumin
Pinch of ground turmeric
2 garlic cloves, crushed
1 large cauliflower, stem trimmed, leaves discarded
1/4 cup boiling water
2 tablespoons plain flour
1 cup milk
1/2 cup grated tasty cheese
1/3 cup finely grated parmesan
Micro herbs, to serve
1 Preheat oven to 180°C/160°C fan-forced.
2 Combine oil, paprika, chilli powder, cumin, turmeric and garlic in a small bowl. Place cauliflower on a large piece of foil on a baking tray. Brush all over with spice mixture. Season with salt and pepper. Pour over boiling water. Fold up sides of foil to enclose cauliflower, scrunching foil at top to seal. Roast for 1 hour 10 minutes.
3 Meanwhile, melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to low. Simmer, stirring constantly for 2 minutes or until sauce has thickened. Remove from heat. Stir in 1/4 cup tasty cheese and 1 tablespoon parmesan.
4 Open up foil. Carefully pour béchamel over top of cauliflower. Sprinkle with remaining tasty and parmesan cheese. Bake for a further 20 to 25 minutes or until cauliflower is golden and tender.
5 Carefully transfer to a serving platter. Serve sprinkled with micro herbs.
Tools of the Trade
Achieve perfect results every time with the Fisher & Paykel 600mm 11 Function Built-In Pyrolytic Oven from Harvey Norman.