CAULIFLOWERCHEESEGRATIN
WITHCEPSAND PARSLEY
SERVES4-6
“Outandoutthisis thetastiestcauliflower
cheeseI’vehadthepleasureofeating.In
fact,it couldbeoneofmyfavouriterecipes
in thebook.I adddriedceps(sometimes
they’recalledporcini),a wildfungusand
partoftheBoletusfamilyofmushrooms.
Theyhavea magical,savourydepthand
adda completelynew swathe of flavour
to this classic.”
25gdriedslicedcep (porcini)
mushrooms
1 (approx765g)largecauliflower,
cutintobite-sized florets, trimmings
reserved
850mlwholemilk
(^1) / 2 bunchflat-leafparsley,leavespicked
andchopped, stalks reserved
2 bayleaves
100gunsaltedbutter
1 onion,halved,thinlysliced
2 garliccloves,thinlysliced
(^1) / 3 cup(50g)plainflour
125gmaturecheddarcheese,grated
11 / 2 cups(105g)fresh coarse white
breadcrumbs
Placethecepsin a smallbowlandpour
over150mlhotwater.Leavetosoak while
youdealwithothermatters.
Placethereservedcauliflower
trimmings,includingthestemandleaves,
in a largesaucepanpanandpouroverthe
milk.Addtheparsleystalksandbay
leaves.Placethepanona mediumheat,
bringuptothesimmerandimmediately
turnoffthe heat. Let the milk infuse for
a while.
Placeanotherlargefrypanona medium
heat.Add25gofthebutterand,whenit’s
meltedandbubblingaway,addtheonion
andgarlic,andseasonlightlywithsaltand
pepper.Gentlyfry,stirringregularlyfor
10-15minutes,until onion is nice and
caramelised.
Meanwhile,drain the ceps, reserving the
soakingliquid.
Whentheonionis ready,addthe
cauliflowerfloretsalongwiththe
rehydrated ceps. Stir to combine, turn up
“DRIED CEPS... ADD
A NEW SWATHE OF
FLAVOUR TO THIS CLASSIC.”
GILL MELLER.