Cauliflower goes from humble side to smoky star in this easy vegetarian recipe.
- Place Massel Liquid Stock Vegetable Style in a medium saucepan and bring to the boil. Add cauliflower and boil, covered, for 5 minutes. Carefully flip cauliflower over and boil, covered, for another 5 minutes or until par-cooked.
- Preheat oven to 200C or 180C fan-forced. Transfer cauliflower to a 25cm round ovenproof baking dish. Pour stock into a jug.
- Heat same pan over medium heat to dry. Melt butter in pan. Add flour and cook, stirring, for 1 minute. Slowly whisk in 1 1/2 cups reserved stock until smooth. Add cream and cook, stirring, over medium-high heat for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese until smooth. Season. Pour over cauliflower.
- Combine seeds and paprika in a small bowl. Combine bread and oil in a medium bowl. Sprinkle cauliflower with bread and seed mixture. Bake for 25 minutes or until golden and bubbly. Serve baked cauliflower with steamed broccolini, if desired.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set