- 1 head of cauliflower
- 1 tsp smoked paprika
- 6 cloves garlic
- 2 tbsp fresh thyme leaves
- 2 tbsp grapeseed oil
- pinch of seasalt
- 50gm butter
- 50gm plain flour
- 600ml milk
- 2 bay leaves
- 4 Tbsp parmesan cheese, finely grated
- 1 Tbsp Dijon mustard
- 3 tbsp extra virgin oil
Preheat the oven to 180*c
Peel the garlic, then crush in a pestle and mortar with the thyme leaves, one pounded add in the salt, oil and smoked paprika. Set aside.
Bring a large pot of boiling water to the boil and add in a good amount of salt. Carefully drop in your cauliflower and simmer for 5 minutes.
Whilst the cauliflower is cooking make up your bechamel.
Over a medium heat, melt the butter in a saucepan until bubbling. Add the flour and stir for a further minute to toast the flour. Turn heat off! Heat the milk and bay leaves together till just hot, then Carefully!! and gradually add the milk to the roux, leaving the bay leaves behind. Stir constantly until a smooth consistency is reached. Turn heat on again to a low heat and cook slowly for another 5 minutes. Remove from the heat and add in the parmesan and mustard and stir until combined.
Place the cauliflower into a roasting tray and cover with the bechamel, drizzle over the garlic mix and roast for 40 minutes.