Whole roasted cauliflower with leeks and cheese sauce
- December 2019
- Serves 6
- Hands-on time 45 min, oven/simmering time 1 hour 30-40 min, plus chilling
Roasting a whole cauliflower makes an impressive vegetarian centrepiece, especially when it’s covered in a layer of cheesy breadcrumbs and served with a rich cheese sauce.
- Vegetarian recipes
- 38.7g (23.8g saturated)
- 26.8g (7.7g sugars)
For the cheese sauce…
Per 2 tbsp: 159kcals, 14.7g fat (9.3g saturated), 6.7g protein, 0.1g carbs (0.1g sugars), 0.5g salt, no fibre
The method for making the cheese sauce may seem unusual but it makes sense if you think of it as similar to making a stock for a meaty gravy – only this one uses cheese instead of simmering bones and vegetables, as you would for a meat-based stock.
Slow-cooking the cheese and water intensifies the flavour and brings wonderful depth to the finished dish – the sauce was given a big thumbs-up from the delicious. team. If you want, you can leave out this part of the recipe and serve the cauliflower with a different vegetarian gravy.
Make to the end of step 2 up to a day ahead, then cover and chill.
It has got to be a premium Alsace white here – best of all an appley, ripe Alsace pinot gris.
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