Whole Cauliflower Bake
Cauliflower bakes are yummy easy dinners. In this version, we use the whole cauliflower – leaves, stems, and all, making it the perfect low waste dinner.
The leaves and stems are fibrous, but sauté them low and slow and they give great texture and flavour and a good hit of greens.
Serve with a light green salad or with a roast chook for the ultimate Sunday night dinner.
Ingredients 8
1.5 kg cauliflower, whole, leaves attached
1 tbsp butter
1 tbsp olive oil
For The Cheese Sauce
2 cups full-cream milk, 500ml
60 g butter
40 g all-purpose plain flour
1 1⁄2 cups mature cheddar cheese, grated
salt, to taste
black pepper, freshly cracked, to taste
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Method 6
Preheat the oven to 180°C
Strip the leaves and remove the stems from the and chop both into 2 cm (3 inch) pieces. Chop the florets into bite-sized pieces and set aside.
Bring a large saucepan of heavily salted water to the boil. Meanwhile, melt the and in a frying pan over medium heat. Add the leaves and stems, along with a big pinch of salt, then increase the heat slightly and sauté for 15 minutes or until tender.
When the water comes to the boil, add the florets to the saucepan and simmer for 2 minutes. Drain and set aside. The leaves and stalk should be finished sautéing now, but taste and cook for a little longer if they are still tough. Set aside.
To make the cheese sauce, heat the to just below boiling point. In another saucepan, melt the and over low heat and stir to make a roux, but do not let it brown! Add the warm milk, ½ cup (125 ml) at a time, and stir constantly with a wooden spoon or whisk until you have a thick white sauce. Add the grated and salt and pepper to taste, and stir until melted. Taste and add more salt and pepper if needed.
Spread the leaves and stems in the base of a small baking dish and top with the florets. Pour the cheese sauce all over the cauliflower and bake in the oven for 30 minutes or until golden Serve hot.
Cornersmith's tips
This cooking technique suits all sorts of vegetables, and it is also a wonderful way to turn the fibrous parts of vegetables into velvety, creamy bites. We use this recipe to make a simple potato bake, but also to turn silverbeet (Swiss chard) stems and surplus celery stalks or fennel bulbs into a meal. No need for boiling, just a quick sauté like the cauliflower leaves.
Helpful tips
What can I do if my cheese sauce turns out too thick?
How can I ensure the cauliflower leaves and stems are tender enough?
Can I prepare this dish in advance?
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Notes
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