Recipe courtesy of Everyday Eats by Jasmin Weston, published by Plum, RRP $44.95, photography by Ben Dearnley
Ever feel like a big bowl of cauliflower cheese? Because same. Although this dish is traditionally served as a side, sometimes you just want it as the main course. This cheesy miso cauliflower will not only suffice as a main dish, but you’ll find yourself wanting it for breakfast, lunch and dinner. It’s that good.
Ingredients
- 1 head of cauliflower (about 500 g, cut into florets)
CHEESY MISO BECHAMEL
- 45 g unsalted butter
- 3 tablespoons plain flour
- 300 ml full-cream milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 100g gruyere, grated
- 100g cheddar, grated
- 1 1/2 tablespoons white miso paste
- sea salt
TO TOP
75 g (1/2 cup) grated mozzarella
75 g cheddar, grated (or you can grab a grated cheese blend to make this easier. However, freshly grated cheese is recommended for the bechamel
Method
1. Mise en place (get all your ingredients and equipment ready before you start, see page 28). Preheat the oven to 180°C fan-forced.
2. Bring a large pot of heavily salted water to the boil – the water should taste like the ocean.
The salt needs to penetrate the cauliflower from the inside out. Not using enough salt will only season the surface. Seasoning with the right amount of salt will ultimately help enhance the overall flavour of your dish.
3. Once the water is at a rolling boil, add the cauliflower and cook for 5–7 minutes until fork-tender. We don’t want the cauliflower too soft as the residual heat of the sauce will continue to cook.it.
Fork-tender means cooked until tender enough to be pierced with a fork with a small amount of resistance and without falling apart.
4. Meanwhile, to make the bechamel, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 60 seconds to create a smooth roux (see page 84).
5. While whisking, gradually add the milk, bit by bit, and allow the sauce to thicken over 3–5 minutes.
6. Once the sauce is at a nappe consistency, add the garlic and onion powders and paprika and stir through.
Nappe means the sauce is at a consistency thick enough to coat the back of a spoon.
7. Add the grated cheese and miso paste and stir them in. Taste the sauce to ensure it’s seasoned enough – Rule #6: Season, Taste, Season, Taste. Feel free to adjust the measurements to your liking. Like more miso? Add more. Don’t like miso? Don’t add it.
8. Drain the cauliflower and stir the florets into the bechamel until everything is evenly coated. Carefully transfer the cauliflower mixture to a baking dish. Top with the grated cheese and cook under the oven grill on high for 5–10 minutes until the cheese is melted and golden. Serve and.enjoy!