INGREDIENTS
750 grams cauliflower, washed and cut into florets
400ml milk
45 grams butter
45 grams flour
1 cup grated cheddar
75 grams cream cheese at room temperature
½ teaspoon hot sauce (optional)
2-3 green chillies (remove seeds if want just the flavour), finely chopped
10 grams mint leaves finely chopped
10 grams coriander leaves finely chopped
2 tablespoons panko crumbs
2 tablespoons freshly grated parmesan cheese
Salt to taste
METHOD
Preheat oven to 180 degrees Celsius.
Bring a large pot of water to boil with a couple of teaspoons of salt. Once water starts to boil, add the cauliflower and cook for five minutes. Stir the pot so the florets are cooked evenly. They need to be cooked and soft but not breaking apart. Drain and set aside.
Heat the butter and flour in a separate saucepan. When the flour turns a pale golden brown, pour the milk a little at a time, mixing to incorporate as you go along. When all the milk is incorporated, continue heating until the sauce is thick and coats the back of the spoon. Remove from heat. If your sauce has gone lumpy, then using an immersion blender, blitz.
Add the cream cheese and mix until it is all melted in before adding the grated cheddar. Mix to combine. Add a couple of pinches of salt and the hot sauce if using.
In a separate bowl, combine the green chillies, herbs, panko crumbs and parmesan.
Place the florets in to a baking or gratin dish. Pour half the cheese sauce and mix gently to combine. Pour the remaining sauce and top with the green chilli and herb mixture.
Place in oven for 20 to 25 minutes until edges are golden. Serve hot. Serves 6 as a side dish.