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15 minutes

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40 minutes

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20 minutes

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25 minutes

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45 minutes

Roast cauliflower in Welsh rarebit

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the sauce:

6 T butter
6 T flour
2 t wholegrain mustard
2 T Worcester sauce
1 cup milk
1 cup cider
200 g Woolworths oak-smoked Stanford cheese, grated
salt, to taste
2 cauliflower heads, steamed
60 g pine nuts, toasted

For the gremolata, mix:

2 T Italian parsley chopped
2 garlic cloves, crushed
1 t lemon zest

Method

1. Preheat the oven to 180°C. To make the sauce, melt the butter in a saucepan and stir in the flour. Add the remaining ingredients and whisk over a medium heat until thick and smooth.

2. Place the cauliflower into a baking dish, then pour over the sauce and bake for 30 minutes, or until golden and bubbling. Spoon over the gremolata and scatter over the pine nuts to serve.

Find more cauliflower recipes here

Productions: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira

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Golden prawn toast

Giant bun

Carpaccio with pickled radishes

Karen Dudley’s ajo blanco

Amaretto babas

Seafood cocktail

Chocolate tuile cake

Beef rib-eye with truffle sauce

Potato bake with crackling

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Roasted salt-and-vinegar smashed potatoes

Roast cauliflower in Welsh rarebit

Roast cauliflower in Welsh rarebit

Ingredients

Method