Name: Smoky whole baked cauliflower
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1L vegetable liquid stock; 1kg cauliflower; 50g butter; 62.50 ml plain flour; 83.33 gm cream; 250.00 ml grated cheddar; 6.00 gm sesame seeds; 1 tsp poppy seeds; 1 tsp caraway seeds; 2.50 gm smoked paprika; 50g stale bread, cut into 0.5cm cubes; 18.20 gm olive oil

Smoky whole baked cauliflower

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Transform humble cauliflower into a smoky vegetarian delight.

Ingredients:

1L vegetable liquid stock
1kg cauliflower
50g butter
62.50 ml plain flour
83.33 gm cream
250.00 ml grated cheddar
6.00 gm sesame seeds
1 tsp poppy seeds
1 tsp caraway seeds
2.50 gm smoked paprika
50g stale bread, cut into 0.5cm cubes

Instructions:

In a saucepan, bring the flavorful Massel Liquid Stock Vegetable Style to a boil. Add cauliflower and simmer covered for 5 minutes. Gently turn the cauliflower and continue to simmer covered for another 5 minutes until it's partially cooked.
- Preheat your oven to 200C or 180C for fan-forced ovens. - Place the cauliflower in a 25cm round ovenproof baking dish. - Measure out the stock into a jug.
Heat the same pan over medium heat until dry. Melt the butter in the pan. Add flour and cook, stirring, for 1 minute. Gradually whisk in 1 1/2 cups of reserved stock until smooth. Pour in cream and cook, stirring, over medium-high heat for 2-3 minutes until the sauce boils and thickens. Remove from heat, stir in cheese until smooth, season, and pour over cauliflower.
Mix seeds and paprika in a small bowl. Toss bread with oil in a medium bowl. Sprinkle cauliflower with bread and seed mixture. Bake for 25 minutes or until golden and bubbly. Serve baked cauliflower with steamed broccolini, if desired.

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