Smashed Cauliflower Cheese

We take your smashed potato and raise you... smashed cauli cheese. The ultimate Christmas side.

Done in 1.5 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Smashed cauliflower:

2 large cauliflowers, florets and boiled

2 garlic cloves

1 tsp oil

salt and pepper, to taste

1 blockparmesan, grated

Cheese sauce:

3 tbspbutter

3 tbspflour

400mlwhole milk

200gmixed grated cheese (cheddar, gruyere)

1bunch of fresh herbs

salt, pepper and nutmeg, to taste

This cauliflower cheese is full of texture...and cheese! Parmesan smashed roasted cauliflower are treated like little discs of potato to make a gratin like cauliflower cheese. Ori has made this using a fresh herb infused cheese sauce and loads of sharp cheddar to finish!

Method

Start by breaking up the cauliflower into florets, ready for boiling. Bring a pot of salted water to the boil, and add our florets and garlic cloves, cooking for 15 minutes, or until just fork tender. Drain and cool.

On a lined baking sheet, place a drop of oil and some grated parm, followed by one floret. Smash with a cup/press, and cover with more cheese. Do this for all the florets and bake at 200°c for 10 -15 minutes, until crispy.

Whilst they cook and cool, make the cheese sauce, starting with making a roux, then add the milk and fresh herbs for the bechamel, followed by our mixed cheese to make the cheese sauce. Season with salt, pepper and nutmeg.

In a skillet, or casserole dish, line with the cheese sauce, then leaning on one another, place the crispy cauliflower until the dish is full. Pour on more sauce, and bake under the grill until bubbling and slightly charred.

Once cooked garish with fresh thyme leaves and serve!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!