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SPANISH CAULIFLOWER CHEESE

A Spanish twist on a popular family classic.
READY IN

55 mins

COOKING TIME

40 mins

PREP TIME

15 mins

SERVES

Serves 4 as a side

ingredients

  • 500ml full fat milk
  • 1 small onion
  • 1 garlic clove
  • Bay leaves
  • 1 large or 2 small heads of cauliflower
  • 2 tbsp Arbequina olive oil
IN STOCK
  • 60 g butter
  • 25g plain flour
  • 100g Mahon grated, plus extra for topping
IN STOCK
IN STOCK
  • 50g Galmesan cheese, plus extra for topping
IN STOCK
  • Grated nutmeg
  • Salt and pepper
  • 50g panko breadcrumbs
  • 2tsp Mallorcan unsmoked mild paprika
IN STOCK
  • 2 tbsp Capers
IN STOCK

Method:

  1. Heat the milk with an onion studded with clove & the bay leaf and then leave to infuse for 15 mins.
  2.  Slice the cauliflower into 1 inch “steaks”. Lay out on a greaseproof paper covered baking tray. Brush with olive oil and roast at 200 C, 180°C fan, Gas mark 6 for 20 mins, turning halfway and brushing the other side. They should have a nice touch of char. 
  3.  Whilst they cook, melt the butter in a pan over a low to medium heat and then stir in the flour, stirring and cooking for a couple of minutes.
  4.  Remove the onion & bay leaf from the milk and gradually add to the butter and flour, whisking constantly until you have a smooth sauce. Then leave to simmer on the lowest heat for 5 mins until thickened, stirring from time to time.
  5.  Add the grated cheeses (reserving the extra for the topping), nutmeg and salt and pepper to taste.
  6. Transfer the cauliflower to roasting dish and pour over the cheese sauce.  Top with the remaining grated cheese & breadcrumbs.  Put back in oven for 10 minutes until cheese has browned / or put under the grill. Finally dust with the paprika and sprinkle over the capers.

ingredients

  • 500ml full fat milk
  • 1 small onion
  • 1 garlic clove
  • Bay leaves
  • 1 large or 2 small heads of cauliflower
  • 2 tbsp Arbequina olive oil
IN STOCK
  • 60 g butter
  • 25g plain flour
  • 100g Mahon grated, plus extra for topping
IN STOCK
IN STOCK
  • 50g Galmesan cheese, plus extra for topping
IN STOCK
  • Grated nutmeg
  • Salt and pepper
  • 50g panko breadcrumbs
  • 2tsp Mallorcan unsmoked mild paprika
IN STOCK
  • 2 tbsp Capers
IN STOCK

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