Ingredients
- 1 head cauliflower, trimmed & cut into florets
- 300ml chicken or vegetable stock
- 300ml cream
- 1 clove garlic, finely grated
- 100g cheddar cheese, grated
- 80g butter
- 40g roasted hazelnuts, roughly chopped
- sea salt & freshly ground black pepper
Serves: 6
Prep: 10 mins
Cooking: 40 mins
Method
Preheat oven to 180°C Fan or 200°C Conventional.
Bring a large saucepan of salted water to the boil.
Add cauliflower and cook for 5-8 minutes until parboiled.
Drain and transfer to a buttered 2 litre baking dish.
Whisk stock, cream and garlic together in a bowl.
Season with salt and pepper and pour over cauliflower.
Sprinkle with cheese, cover with baking paper, then foil and seal tightly.
Bake for 15-20 minutes until cauliflower is tender.
Uncover and bake for a further 10 minutes until lightly golden.
Meanwhile, heat butter in a saucepan over medium heat for 1-2 minutes until foamy and nut-brown.
Add hazelnuts and stir for 1 minute until fragrant.
Remove from heat and spoon over cauliflower gratin.
Season with salt and pepper and serve.
Recipe presented by Falcon.
