As the colour associated with autumn is white, and this vegetable is in season now, try this recipe for Cauliflower Cheese – you can substitute with soy or other nut milks if preferred. Ingredients:
- 450gm cauliflower
- 100gm gruyere cheese
- 2 egg yolks
- 300ml organic milk
- 100ml cream
- 30gm flour – unbleached white
- 30gm butter
- Salt, pepper to season
- Half teaspoon of grated nutmeg
- 50 gm parmesan cheese
Break cauliflower into florets, cover with water, salted, bring to boil and simmer for 10 minutes, until it is slightly tender.
Drain, rinse with cold water and drain again.
Make a roux by warming butter, slowly adding flour, stirring on low heat for 2 minutes, gradually add milk.
Keep stirring until mixture begins to thicken.
Remove from heat. Add salt and pepper.
When a bit cooler, stir in cream, add half of the nutmeg. Combine egg yolks and cheese. Then fold in roux mixture.
Put small amount in base of baking dish (20cmx 20cm). Arrange florets on this, pour the rest of the mixture over the cauliflower, until evenly covered. Sprinkle parmesan, pepper and nutmeg on top.
Bake at 180 degrees, in middle of oven, for 30 minutes, until golden brown on top.