WHOLE-POACHED CAULIFLOWER GRATIN
Serves 8-10
2 x 700g cauliflowers
4 bay leaves
1 onion, quartered
4 cloves garlic, peeled, halved Chopped chives and micro herbs,
to serve, optional
Gratin sauce
50g butter
⅓ cup plain flour
2½ cups milk
300ml pure cream
1 tbsp Dijon mustard
1¼ cups mature cheddar, grated
1. Choose a pot that will fit both cauliflowers in it. Trim the outer leaves and bases of cauliflowers, leaving a few of the soft pale green leaves attached. Place both in pot and cover with water, add bay leaves, onion and garlic. Bring to the boil.
2. Reduce to a simmer. Cover and gently boil for 15 minutes or until the cores are tender when pierced with the tip of a sharp knife.
3. Preheat oven to 220°C fan-forced. Carefully lift cauliflowers out of water with slotted spoons and allow to drain. Discard water and aromatics.
4. Meanwhile, to make gratin sauce, melt butter in a large saucepan over a medium heat. Add flour. Cook, stirring for 3 minutes. Remove pan from the heat. Gradually add ½ cup of milk and whisk to make a smooth paste, continue to whisk in remaining milk, cream and mustard until mixture forms a smooth consistency.
5. Return to a medium heat, cook, stirring until mixture comes to a simmer and thickens. Season well. Add 3/4 cup of the cheese and stir until melted.
6. Place cauliflowers in an oven-proof dish. Spoon sauce over until covered and around cauliflowers. Sprinkle cauliflowers with remaining cheese. Roast for 20-25 minutes or until golden. Sprinkle with chives and micro herbs, if using. Season and serve.