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.
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