Whole roast cauliflower cheese
Drizzled with a fennel-spiked, cheesy sauce, Chetna Makan's recipe for a whole roasted cauliflower makes a fine side dish for a roast, or a super weeknight supper in its own right with crusty bread
- Prepare10 mins
- Cook50 mins
- Total time1 hr
- 1 whole cauliflower, with tough outer leaves removed and base trimmed (keep most of the leaves intact)
- 1 tbsp olive oil
- ½ tbsp fennel
- 100ml double cream
- 100g Essential Cheddar, grated
- 50g Red Leicester, grated
- ¼ tsp Dijon mustard
- ¼ 25g pack chives, finely chopped to serve
Preheat the oven to 200ºC, gas mark 6. Put the cauliflower in a pan of boiling water, then cover and cook for 5 minutes. Carefully lift out of the water and pat dry. Put the cauliflower in a snug-fitting roasting dish, drizzle over the oil and season with a little black pepper. Bake for 35 minutes until cooked through (a sharp knife should slide in with little resistance).
Ten minutes before the cauliflower is ready, prepare the sauce. In a saucepan, toast the fennel seeds over a medium heat until fragrant (1-2 minutes). Crush using a pestle and mortar, then return to the pan. Add the cream, both cheeses and the mustard, then cook over a low heat, stirring. Once the cheeses have melted, bubble for another 2 minutes over a low heat.
When the cauliflower is tender, drizzle over the cheese sauce and return to the oven for 5 minutes until golden and bubbling. Sprinkle the chives on top and serve straight away with roast meats, or simply with crusty bread to mop up the creamy sauce.
Typical values per serving when made using specific products in recipe