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Colin Fassnidge's cauliflower cheese gratin

Name: Cauliflower cheese gratin recipe
Ingredients: 1 large head cauliflower, trimmed; 70g butter; 50g plain flour; 1¾ cups (430ml) milk; 100g vintage cheddar, coarsely grated, plus 50g extra; 50g parmesan, finely grated; 1 tbs Worcestershire sauce; 1 tbs Dijon mustard; ½ cup (125ml) shop-bought onion jam; ¼ cup (60ml) extra virgin olive oil; 2 garlic cloves, bruised; 2 cups (100g) torn sourdough bread; 1 tbs chopped flat-leaf parsley; 1 red onion, thinly sliced into rings; 2 tbs red wine vinegar; 1 x 400g can brown lentils, drained, rinsed; 1 bunch watercress, sprigs picked; 2 tbs extra virgin olive oil

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2018

“A few simple extras elevate this standard" - Colin Fassnidge.

1 large head cauliflower, trimmed
70g butter
50g plain flour
1¾ cups (430ml) milk
100g vintage cheddar, coarsely grated, plus 50g extra
50g parmesan, finely grated
1 tbs Worcestershire sauce
1 tbs Dijon mustard
½ cup (125ml) shop-bought onion jam

Pangrattato

¼ cup (60ml) extra virgin olive oil
2 garlic cloves, bruised
2 cups (100g) torn sourdough bread
1 tbs chopped flat-leaf parsley

Lentil & watercress salad

1 red onion, thinly sliced into rings
2 tbs red wine vinegar
1 x 400g can brown lentils, drained, rinsed
1 bunch watercress, sprigs picked
2 tbs extra virgin olive oil

Method

1.

Bring a saucepan of salted water to the boil, carefully lower cauliflower into pan and cook for 8-10 minutes or until just tender. Drain, cool briefly and cut into 6 wedges.
2.

To make a cheese sauce, melt butter in a saucepan over medium-low heat. Add flour and stir for 1-2 minutes until a paste forms. Slowly whisk in milk, season and bring to a simmer, stirring constantly, for 2-3 minutes until sauce thickens. Reduce to a gentle simmer, stir in cheeses, Worcestershire sauce and mustard, and cook, stirring continuously, for a further 5 minutes.
3.

Preheat oven grill to high. Spread onion jam in an ovenproof dish, place cauliflower wedges on top, pour cheese sauce over and scatter with extra cheddar. Place under grill for 8-10 minutes or until golden.
4.

For pangrattato, heat oil in a frying pan over medium heat, add garlic and fry until fragrant. Add breadcrumbs and cook for 2-3 minutes until golden and crisp. Stir in parsley and season. Drain on paper towel.
5.

For the salad, combine onion and vinegar in a shallow dish and set aside for 5 minutes to pickle. Place lentils and watercress in a bowl, add onion and vinegar, season and toss to combine. Drizzle with olive oil. Scatter pangrattato over cauliflower and serve with lentil and watercress salad.