ROAST CAULIFLOWER WITH BROWNBUTTER CHEESE SAUCE AND PAN-FRIED SALAD
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 45 minutes
cauliflower 2 heads, blanched for 2 minutes olive oil 3 T, plus 1 t
sea salt and freshly ground black pepper, to taste
Woolworths ruby mixed
leaves 140 g
For the cheese sauce:
butter 2T flour 1T
milk 1 cup salt, to taste
Parmesan 50 g, grated
Cheddar 20 g, grated
mozzarella 20 g, grated
1 Preheat the oven to 180°C. Place the cauliflower on a baking tray, drizzle with olive oil and season. Roast for 25 minutes, or until golden brown, then grill for 5 minutes. 2 Meanwhile, make the cheese sauce. Melt the butter in a small saucepan over a medium heat, then add the flour. Cook, while whisking, until browned. Gradually whisk in the milk and cook until thick and smooth. Add the cheese and stir gently until melted, then season. 3 Remove the cauliflower from the oven. Heat 1 t olive oil in a large pan and quickly sauté and season the leaves. 4 Serve the cauliflower on the leaves topped with the cheese sauce and extra Parmesan. MEAT-FREE WINE: Woolworths Laibach Ladybird Chardonnay