Roast cauliflower cheese garlic flatbread

Name: Roast cauliflower cheese garlic flatbread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 cauliflower; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp olive oil; 155 g pack Extra Virgin Olive Oil & Roasted Garlic Flatbread; 2 tbsp caramelised red onion chutney; 250 g pack baking Camembert

Usually, you really have to earn a good cauliflower cheese. Blanch the cauliflower, make a cheesy béchamel, wait for it to bake... We're talking saucepans, trays, colanders, bowls and well over an hour from start to finish. Well, NO MORE! This week on our YouTube series, Let's Cook, Senior Development Chef Will Torrent shows us his deconstructed version, delivering all the creamy, cheesy goodness of the classic with a fraction of the effort. Or, as he puts it, "lazy delicious". Follow Will on Instagram.

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Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 cauliflower
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp olive oil
155g pack Extra Virgin Olive Oil & Roasted Garlic Flatbread
2 tbsp caramelised red onion chutney
250g pack baking Camembert

Preheat the oven to 220°C, gas mark 7, and line a large baking tray. Cut the cauliflower into small florets, cut the core into 2cm pieces and slice the leaves and stems into 1cm pieces. Arrange over a baking tray with the mustard, Worcestershire sauce and oil; season. Mix to coat and roast for 20 minutes, until beginning to pick up some colour and softening nicely.
Unwrap the flatbread and spread over the chutney. Push the cauliflower to one side of the baking tray and put the flatbread in the space, then top with the roasted cauliflower. Top with the Camembert and bake for 15 minutes, until the cheese is really soft.
To serve, split the cheese with a knife and spread it across the roasted cauliflower. Serve with some pickles and a punchy, crispy salad, if you like.

Cook’s tip

Simple swap

This is a fabulous chance to use up odds-and-ends of cheese that you have kicking about in your fridge. You definitely want something melty. It would also work well with broccoli instead of cauliflower.

Typical values per serving when made using specific products in recipe