Ingredients

Method

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

Ingredients

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