Here is a twist on the traditional cauliflower cheese where a whole cauliflower is roasted. This makes an excellent alternate main course for Christmas, but it can equally be served as an accompaniment to the main course for Christmas or Thanksgiving. However you serve it, it makes a spectacular addition to your festive table. Personally, I like to mix 1 tsp medium Madras curry powder with 1 tsp Garam masala and 1/2 tsp smoked paprika and sprinkle this over the cauliflower before roasting. But that’s just me… and I’ve not added this to the main recipe.
Prep time: 30 minutes/Cook time: 90 minutes/Serves: 4
Ingredients:
For the garlic butter breadcrumbs:
20g (¾oz) panko breadcrumbs
2 garlic cloves, finely chopped
20g (¾oz) cold salted butter
1 tbsp finely chopped parsley
For the roasted cauliflower:
1 small cauliflower (about 750g [1lb 10oz])
1 tbsp olive oil
salt and freshly-ground black pepper, to taste
For the cheese sauce
500ml (2 cups) double cream
½ nutmeg, grated
200g (7oz) mature cheddar, grated
1 tsp (heaped) Dijon mustard
Method:
To make the garlic butter breadcrumbs, preheat the oven to 200C (180C Fan/400F/Gas Mark 6), or an air fryer to 180C.
Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips.
Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead.
Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley.
To make the roasted cauliflower, turn the oven down to 190C (170C Fan/375F/Gas Mark 5), or air fryer to 170C.
Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem.
In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.)
Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over.
While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat.
To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs.
