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Pesto-stuffed cauliflower cheese recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Impress with this crispy, creamy, and cheesy whole cauliflower in delicious pesto sauce.
Ingredients:
  • 1.2kg cauliflower
  • 25g butter
  • 40.00 ml plain flour
  • 515.00 gm milk
  • 1 egg yolk
  • 125.00 ml grated cheddar
  • 62.50 ml finely grated parmesan
  • 165.00 ml fresh breadcrumbs
  • 62.50 ml pine nuts
  • 75.00 gm fresh basil pesto
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Remove and discard the center stalk from the cauliflower while keeping it intact.
  • Lay cauliflower on a microwave-safe plate. Drizzle with 1 tablespoon water, cover with plastic wrap, and microwave on HIGH for 6 minutes, or until tender.
  • In a saucepan over medium heat, melt butter. Add flour and cook, stirring, until mixture bubbles, about 1 to 2 minutes. Gradually stir in milk and bring to a boil. Reduce heat to low and cook, stirring, until sauce thickens, about 5 minutes. Season with salt and pepper, then remove from heat. Stir in egg yolk, cheddar, and 2 tablespoons Parmesan cheese.
  • In a large bowl, mix breadcrumbs and pine nuts. Set aside 1/4 cup of the breadcrumb mixture. Then, combine the remaining breadcrumb mixture with pesto. Place the cauliflower, base-side up, in a 28cm round baking dish. Fill the cauliflower with the pesto mixture, gently pressing to pack it in. Finally, flip the cauliflower over.
  • Drizzle cheese sauce over cauliflower, sprinkle with reserved breadcrumbs and remaining parmesan. Season with salt and pepper, then roast for 40 minutes or until golden. Serve.

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