Thyme whole-roasted cauliflower with cheese sauce

A great main for vegetarians (use vegetarian Parmesan).

Serves: 8 • Ready in 1 hr 10 mins 1 whole cauliflower

2tsp thyme leaves, plus a few extra 1 garlic clove, crushed

Zest ½ lemon

4tbsp olive oil

For the cheese sauce:

3tbsp butter

3tbsp plain flour

175ml milk

1 bay leaf

200g strong cheddar, grated 20g Parmesan, grated Chopped parsley, to serve 1 For the cauliflower, make a rub with the thyme leaves, garlic and lemon zest, season with salt and pepper, and bring together with olive oil. Rub this all over the cauliflower, then roast for

30-35 mins.

2 While the cauliflower is roasting, make the cheese sauce: heat the butter and flour until bubbling, add the milk in a steady stream, whisking constantly, and add the bay leaf. Once thickened and cooked through, remove from the heat and stir in the grated cheddar. Mix until the cheese has melted.

3 Pour the sauce over the cauliflower and sprinkle over the Parmesan and extra thyme leaves. Return to the oven for 15-20 mins until tender and golden.

4 Scatter with parsley and cut in wedges or slices to serve.

Per serving: 237 cals; 15g fat; 9.5g sat fat; 12g carbs