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