The Guardian
A creative way to use the core, leaves and all so that not one part of the cauli gets left behind This recipe, adapted from one in my cookbook , is a very elaborate way to serve humble cauliflower cheese. The whole plant, including the leaves and core, is seasoned with nutmeg and roasted, and it’s then dressed with a satisfying layer of rich cheese sauce and grilled until charred and bubbling. Choose a cauliflower with plenty of leaves, because they go deliciously crisp when roasted. Continue reading...
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