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Turmeric-roasted cauliflower with Stilton cream and deep-fried cauliflower leaves

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Roasting a cauliflower whole allows the flavours to penetrate, plus you get lots of crispy cheesy bits.

Ingredients

For the turmeric cauliflower

For the deep-fried cauliflower leaves

For the sourdough walnut crumb

  • 2 slices toasted sourdough
  • 100²µ/3½´Ç³ú walnuts

Method

  1. Preheat the oven to 140C/120C Fan/Gas 1.

  2. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray.

  3. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes.

  4. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted.

  5. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden.

  6. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).

  7. Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil.

  8. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs.

  9. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices.

Recipe Tips

To roast garlic, simply rub with oil, wrap in foil and place in an oven set to 180C/160C Fan/Gas 4 for about 30 minutes, or until the cloves are soft.