The dish with the cauliflower // Roasted cauliflower with cheese sauce, bacon crumb and chilli oil.

Cauliflower is one of the most versatile vegetables, second or third to the obvious, potato. This dish is really quick and easy with a good depth of flavour and is an epic side dish for any meal, especially barbecues over summer. I've even had it as a stand alone dish now and then.

I would argue that they are one of the most under-utilised vegetables and need more love from us cooks and chefs alike. They take a bit more seasoning and care than a potato but produce unbelievable results.

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Ingredients

- 1 large head of cauliflower, outer leaves kept on

- 2 tablespoons olive oil

- Salt and black pepper, to taste

For the Cheese Sauce:

- 50g (1/4 cup) unsalted butter

- 50g (1/4 cup) plain flour

- 500ml (2 cups) milk

- 150g (1 1/2 cups) grated cheddar cheese

- Salt and black pepper, to taste

For the Bacon Crumb:

- 4 rashers of streaky bacon

- 50g (1/2 cup) breadcrumbs (optional)

- 1 tablespoon butter

For the Chilli Oil:

- Refer to my chilli oil recipe or use one you've got in the pantry.

Method for the roasted cauliflower dish:

1. Preheat the oven to 200°C (400°F).

2. Prepare the cauliflower: Remove any tough outer leaves, but leave some of the tender leaves attached. Cut the cauliflower head into quarters, keeping the core intact so each quarter holds together.

3. In a large pan over medium-high heat, add the oil. Place the cauliflower quarters in the pan, season heavily with salt and black pepper, and pan-fry for 2-3 minutes on each cut side until browned. This will add extra flavor and texture to the roasted cauliflower and is a vital step.

4. Transfer the pan-fried cauliflower quarters to a baking tray lined with parchment paper, cut side up.

5. Roast the cauliflower: Place the baking tray in the preheated oven and roast the cauliflower for 20-25 minutes or until it becomes tender and starts to deeply caramelise. Colour is flavour. Remember this is a roasted cauliflower dish, not a lightly seared one.

6. While the cauliflower is roasting, prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes to form a roux.

7. Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce until it thickens and comes to a gentle simmer.

8. Stir in the grated cheddar cheese until it melts and the sauce becomes smooth and creamy. Season with salt and black pepper to taste. Remove from heat and set aside.

9. Prepare the bacon crumb: In a separate pan, cook the bacon until crispy. Transfer the cooked bacon to a chopping board and finely chop it into crumbs.

10. In the same pan used for cooking the bacon, melt the butter and add the breadcrumbs. Cook over medium heat, stirring frequently, until the breadcrumbs become golden and toasted. Remove from heat and mix in the bacon crumbs.

11. Assemble the dish: Place a base layer of cheese sauce on the plate first. Once the cauliflower is roasted and tender, place each quarter on a serving plate. Drizzle the remaining cheese sauce over the top.

12. Sprinkle the bacon crumb mixture on top of the cheese sauce.

14. Finish by drizzling the chilli oil over the cauliflower for a delightful kick. Garnish with flat leaf parsley for added colour.

15. Serve immediately and enjoy your delicious Roasted Quartered Cauliflower with Cheese Sauce, Bacon Crumb, and Chilli Oil!

Buon appétito!

Ciao

The Flaky Boy