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.
Description
Step 1
Preheat the oven to 180°C
Step 2
Strip the leaves and remove the stems from the cauliflower and chop both into 2 cm (3 inch) pieces. Chop the florets into bite-sized pieces and set aside.
Step 3
Bring a large saucepan of heavily salted water to the boil. Meanwhile, melt the butter and oil 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.
Step 4
When the water comes to the boil, add the cauliflower 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.
Step 5
To make the cheese sauce, heat the milk to just below boiling point. In another saucepan, melt the butter and flour 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 cheese and salt and pepper to taste, and stir until melted. Taste and add more salt and pepper if needed.
Step 6
Spread the cauliflower 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.
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